Best 2 Baigan Choka Roasted Eggplant Aubergine Recipes

Baigan choka, also known as roasted eggplant aubergine, is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or even a dip. It is a popular dish in many cultures around the world, and there are many different ways to make it. This article will provide you with a comprehensive guide to making the best baigan choka, with step-by-step instructions and helpful tips. We will explore different variations of the dish, including regional specialties and creative interpretations. Whether you are a seasoned cook or a beginner in the kitchen, this article will help you create a delicious and memorable baigan choka that will impress your family and friends.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 CHOKHA

Baigan Chokha image

This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.

Provided by Ramin Ganeshram

Categories Dinner Lunch Breakfast Quick & Easy Eggplant Vegetarian Vegan Vegetable Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Summer Fall

Yield 4 serving

Number Of Ingredients 9

Ingredients

2 large Italian eggplants
1 tablespoon canola oil
½ medium onion, chopped
2 cloves garlic, finely chopped
1 small tomato, chopped
¼ teaspoon coarse salt, or to taste
Freshly ground black pepper to taste
1 tablespoon coarsely chopped cilantro
Roti, for serving

Steps:

Prepare a hot grill or preheat the broiler.
With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.

Tips:

Choose ripe, firm eggplants with smooth, unblemished skin. Smaller eggplants tend to have fewer seeds and a milder flavor.
If you're roasting the eggplants whole, pierce them with a fork in several places to prevent them from bursting.
To roast the eggplants in the oven, preheat the oven to 400°F (200°C) and roast for 30-40 minutes, or until the eggplants are tender and slightly charred.
If you're roasting the eggplants over an open flame, hold them directly over the flame with tongs, turning them occasionally, until the skin is blackened and blistered. Then, transfer the eggplants to a bowl and cover them with plastic wrap to steam for 10-15 minutes.
Once the eggplants are roasted, let them cool slightly before handling them. Then, cut them in half lengthwise and scoop out the flesh.
Mash the eggplant flesh with a fork or potato masher until it is smooth and creamy. You can also use a food processor to puree the eggplant.
Add your desired seasonings and mix well. Some common ingredients used to flavor baingan choka include: onions, tomatoes, garlic, ginger, green chilies, cilantro, and cumin.
Serve baingan choka warm or at room temperature. It can be enjoyed as a dip, spread, or side dish.

Conclusion:

Baingan choka is a delicious and versatile dish that can be enjoyed in many different ways. It is a healthy and flavorful addition to any meal. With its smoky flavor and creamy texture, baingan choka is sure to please everyone at the table.