CHOKOS

​Dinner time.
Now the season for chokos is on our doorstep, make good use of them, especially when they are still quite young. Some friends of mine gave me some of their organic produce, which included chokos and aubergines. What to do with them? Here goes:
My recipe:
Cut into 4, one choko, yes seed and all (the best part of the choko).
Boil them till soft-ish. (It only takes minutes) In a frypan, fry in plenty of olive oil and some soy sauce (watch the salty taste of the fetta):
            One very large mushroom
            A small Aubergine (egg plant).
            Some fetta cheese. Cut all these into about 12 mm cubes
Fry them, stirred together till cooked.
Add these to the chokos, mix together, serve and eat.
It is a light dinner, salty and yammo!
NOTE:
Health benefits of chokos:
Anti-oxidants, heart health, blood sugar control, healthy pregnancy, anti- cancer, slows aging, support liver function.
PS. Not many people eat chokos, but you should start now. Eat them when they are still quite young with the skins ON. The older ones become hard and stringy. They make good planting material for next season.
Let the kids grow a choko. They see them climb over fences and onto the roof of the backyard shed.