Recipe by WizzyTheStick
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.
Top Review by shinera r.
Nope ....this is not how I do it....im Indo-trini. We have a simpler recipe and baigan choka is separated from tomato choka. This is not the trini way at all. Sure it may taste good but nope not us, and we usually eat choka with fried bake not flatbread. Bake is the fried version of roti. Roti is the flatbread you refer to. Usually if people don't wanna waste time frying bake, they resort to buttering the inside of the roti and eating it with the choka.......this is trini culture..... d real ting! Good post though...just thought you would like more info!
- 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)
Directions See How It's Made
- 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 ).