SURINAMESE EGGPLANT SALAD (CHOKKHA) 4 eggplants 4 cloves garlic minced 8 cherry peppers coarsely chopped 1 medium onion finely chopped 6 T EVOO Salt & pepper to taste Roast eggplant on grill (if you are BBQ-ing,) turning once, or until flesh is very tender. (Or you may bake in 450 degree oven.) When cool enough to handle, remove peel. Add eggplant flesh, lemon juice, mayo and olive oil. Process to blend (may be smooth or a little chunky). Serve with roti. Bon Apetit! T = tablespoon EVOO = Extra Virgin Olive Oil I kind of knew that cooking ran in my wife family's blood; After all, I met her when she was running an Italian bakery/West Indian restaurant together with her sister. I became thoroughly convinced though when I tasted her brother's CHOKKHA; Not only did he roast and prepare everything but he even baked his own roti from scratch. Good, tasty job. It seems that there are other dishes cooked in this way; Not only eggplant. – I will investigate