Best Baigan Choka Roasted Eggplant Aubergine Recipes

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BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)



Baigan Choka (Roasted Eggplant (Aubergine) image

A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan increase the oil to 2 tablespoons.

Provided by WizzyTheStick

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 large eggplant
4 garlic cloves
1 medium tomatoes (seeded and cut into 6 wedges)
1/4 cup onion, finely chopped
2 teaspoons vegetable oil
1/8 teaspoon scotch bonnet pepper (minced) (optional)

Steps:

  • Wash eggplant and make slits in it with a knife.
  • Peel garlic cloves and stick into the slits made in the eggplant.
  • Insert tomato wedges into the slits.
  • Rub the eggplant with a teaspoon of oil.
  • Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour.
  • To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides.
  • When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
  • Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture.
  • Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions.
  • Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
  • Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).

Nutrition Facts : Calories 67, Fat 2.6, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 11, Fiber 5.2, Sugar 4.5, Protein 1.9

BAIGAN CHOKA (ROASTED EGGPLANT DIP)



Baigan Choka (Roasted Eggplant Dip) image

This delicious eggplant dip called Baigan Choka can be made on the stovetop or oven and tastes equally as good.

Provided by Charla

Categories     Appetiser     Breakfast

Time 30m

Number Of Ingredients 9

2 eggplant (aubergines)
1/4 an onion (finely sliced)
2 garlic cloves (sliced lengthways in half)
salt (to taste)
black pepper (to taste)
1 scotch bonnet or chilli
2 tbsp of olive oil
1 garlic cloves (chopped)
1/4 an onion (sliced)

Steps:

  • Preheat oven at 190C/400F or gas mark 5 and line a baking tray with parchment paper
  • Make some small vertical slits about 4cm long all over the entire aubergine, be careful not to slice too deep.
  • Place 2 garlic slices in each eggplant
  • Rub the eggplants and scotch bonnet with 1tbsp of oil before placing on a lined baking tray and transfer to the oven.
  • Roast the scotch bonnet until darkened for the first 4-5 minutes then remove, continue to roast the eggplant until it looks limp and thin in size (should take 25 minutes).
  • In the mean time, prepare the onions, scotch bonnet in a bowl.
  • Once the eggplants have been removed from the oven, allow to cool before slicing length ways Scoop out the flesh into the bowl with the scotch bonnet and some of the onions, pink salt and black pepper
  • Mash them all other together until smooth.
  • Do the chongkay method by heating up the olive oil in a miniature sized pan with the garlic and onion until golden brown, proceed to pour the hot oil over the pureed mix

Nutrition Facts : Calories 266 kcal, Sugar 19 g, Sodium 158 mg, Fat 15 g, SaturatedFat 12 g, Carbohydrate 34 g, Fiber 15 g, Protein 5 g, ServingSize 1 serving

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