Baigan Choka O Recipes

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.

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

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