Baigan Choka Roasted Eggplant Aubergine Recipes

BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)

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 ).

BAIGAN CHOKHA

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.