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    You are in: Home / Recipes / Baigan Choka (Roasted Eggplant (Aubergine) Recipe
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    Baigan Choka (Roasted Eggplant (Aubergine)

    Baigan Choka (Roasted Eggplant (Aubergine). Photo by Roxanne J.R.

    1/4 Photos of Baigan Choka (Roasted Eggplant (Aubergine)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    WizzyTheStick's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash eggplant and make slits in it with a knife.
    2. 2
      Peel garlic cloves and stick into the slits made in the eggplant.
    3. 3
      Insert tomato wedges into the slits.
    4. 4
      Rub the eggplant with a teaspoon of oil.
    5. 5
      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.
    6. 6
      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.
    7. 7
      When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
    11. 11
      Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).

    Ratings & Reviews:

    • on June 17, 2010

      55

      Ah, just the way my grandma used to make it when I was growing up. I never made it myself before finding this recipe and it turned out exactly like I remember it tasting when I was younger. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2008

      55

      Hey !!! what a simple and super dish. I made this today to eat along with a chicken curry, problem was I ate most of it before serving the curry,Tut Tut. I didn't have a Scotch Bonnet, so used have of a red devil chilli, wonderful flavour, I'll have to buy more aubergines (brinjals) next week. Thanks for sharing this with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2007

      55

      My DH and I both loved this dish although we, as the other reviewers, were not quite brave enough to use scotch bonnet only a run o the mill chilli. We had it with grilled kebabs and will most definately have it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Baigan Choka (Roasted Eggplant (Aubergine)

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 66.9
     
    Calories from Fat 23
    34%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 5.0 mg
    0%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 5.2 g
    20%
    Sugars 4.4 g
    17%
    Protein 1.9 g
    3%

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