Serves: 4
Total Calories: 143

FOR THE CHOKA:
2 eggplant, smallish (10 to 12 ounces each)
6 cloves garlic, peeled and cut in half lengthwise
2 tomatoes, fresh, ripe, medium
1 green bell pepper, medium
1 onion, large, peeled and cut into quarters (leave the root ends intact)
1 tablespoon vegetable oil
salt and freshly ground black pepper, to taste
FOR THE SPICE MIXTURE:
2 tablespoons vegetable oil
2 teaspoons mustard seeds, preferably black
1 onion, medium, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, finely chopped, fresh
1/2 to 1 scotch bonnet chile, seeded and minced
2 tablespoons lime juice, fresh
1/4 cup cilantro, chopped fresh, for garnish

1. Preheat the grill to high.

2. Make 6 randomly placed slits around each eggplant with the tip of a paring knife. Insert a half clove of garlic in each slit. Lightly brush the eggplants, tomatoes, bell pepper, and onion with oil and season with salt and black pepper.

3. When ready to cook, arrange the vegetables on the hot grate and grill, turning with tongs, until the skins are charred, about 20 minutes for the eggplant (the flesh should be very soft as well) and bell pepper, and about 12 minutes for the tomatoes and onion quarters. Transfer the vegetables to a plate and let cool.

4. Scrape most of the charred skin off the vegetables. Cut the eggplant and tomatoes into 1-inch dice. Stem, seed, and finely dice the bell pepper. Thinly slice the onion crosswise. Transfer the vegetables to a shallow heatproof serving bowl and stir to mix, adding salt and pepper to taste.

5. Just before serving, prepare the spice mixture. Heat the oil in a small, heavy skillet over medium-high heat. Add the mustard seeds, onion, garlic, ginger, and chile and sauté until fragrant and golden brown, about 5 minutes. Add the lime juice, let boil, then pour the hot spice mixture over the vegetables. Toss gently to mix, sprinkle with cilantro, and serve warm or at room temperature

Serves 8

Note: The recipe can be prepared to this point up to 2 days ahead of time. Keep, covered, in the refrigerator.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 90

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
Korean Grilled Mushroom and Scallion Kebabs
Marinated Grilled Peppers With Olives and Anchovies
Onions And Potatoes Grilled In The Coals
Peruvian Potato Mixed Grill
Potatoes a' la Ketchup
Sesame Grilled Oyster Mushrooms
Shiitake and Scallion Kebabs
Tandoori Cauliflower
West Indian Grilled Vegetables / Choka
West Indian Pumpkin Gratin