BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)
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
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
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Kifayat Khan
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover eggplant in my fridge, and this is a great way to use it up.
Yona Sichalwe
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, and onions.
Sunday Marvelous
[email protected]I love the smoky flavor that the roasted eggplant gives to this dish. It's a great way to add some flavor to a simple dish.
Danya Mahmood
[email protected]This dish is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to serve.
Md Jonayed
[email protected]I'm not a big fan of eggplant, but this dish is a great way to enjoy it. The roasting process really mellows out the flavor of the eggplant.
Mama Jenelle
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover eggplant in my fridge, and this is a great way to use it up.
Pippa Watson
[email protected]I love the combination of flavors in this dish. The roasted eggplant, tomatoes, and onions are a perfect match.
kumar bramha
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a great addition to my repertoire.
Tristan Hart
[email protected]This dish is a great way to get your kids to eat vegetables. My kids love the roasted eggplant.
The insane Shadow clown
[email protected]I've tried several baingan choka recipes, and this one is by far the best. It's so simple to make, and the flavor is amazing.
Sue D
[email protected]I made this dish for a party, and it was a huge hit. Everyone loved the smoky flavor of the eggplant.
Ahsan Ali Shokat
[email protected]This recipe is a bit time-consuming, but it's worth it. The roasted eggplant is so delicious.
Amar Sir
[email protected]I've made this dish several times, and it always turns out perfectly. It's a great recipe for beginners.
SIMON Khon
[email protected]I love how versatile this dish is. You can serve it as an appetizer, a side dish, or even a main course.
2997 SO Steamarghat Nazrul
[email protected]This is one of my favorite recipes to make in the summer when eggplants are in season. It's so fresh and flavorful.
Shahid Raza
[email protected]I'm not usually a big fan of eggplant, but this dish changed my mind. The roasting process really brings out the flavor of the eggplant.
Thebos Shonzee
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just a weeknight dinner.
Salina Tiwari
[email protected]I love the smoky flavor that roasting the eggplant gives to this dish. It's a great way to use up leftover eggplant.
sana sanasatarzada
[email protected]This recipe is a keeper! The roasted eggplant was so flavorful and creamy. I served it with rice and lentils, and it was a hit with my family.