Bolanger Choka w/ Roti
The above-pictured dish is one of my favorite Guyanese breakfast dishes. It possess a depth of bold flavors. It's a very simple yet complex dish. Bolanger commonly known as Eggplant in most part of world is first roasted in its skin over high heat. In this case, gas stove would be the best preferred method. The eggplant is charred to perfection then cooled. After which the skin is removed and the inner roasted flesh (eggplant) is tossed with sauteed onions, garlic, scallions, salt and pepper to taste. To many this may sound very simple but if you are an eggplant lover then you would enjoy the natural smoky flavor eggplant that was achieved from the roasting. This quick dish is whipped up in the kitchen on any given day as it inexpensive and quick to make.
Bolanger choka can be eaten with rice, bread, or roti. Personally, I prefer to have it with roti. Roti is Indian flat bread made of flour, water, and oil. It's the Indian version of tortilla but has more texture and is very flaky. Roti and bolanger choka compliment each other. The flakiness of the roti and the smoky flavor of the eggplant lends itself to a gastronomic experience to a die-hard foodie. Whenever I visit my homeland, Guyana, I try my best to indulge in this treat that is very nostalgic from my childhood.
