What is baigan???
Baigan is an eggplant. And choka, as I mentioned in another post, is a Hindi word for a technique of infusing foods with hot seasoned oil. Roasting the eggplant is another dish that shows the fusion of ethnicities that can be found in Trinidad and Tobago. As it is very popular amongst the vegetarians and (nonvegetarians). This may also be considered gluten free no?
Roasting the eggplant really infuses the flavor. It is normally done on an open flame to char the outside of the vegetable, but can easily be done in your oven as I did.
After washing and drying my eggplants, I cut some slits in them and stuffed them with garlic slices.
Then rubbing them down with coconut oil, I put them in the oven for twenty-five to thirty minutes until the skin on the eggplant is wrinkled. I then cut the eggplant so that I can take out the insides that are now cooked and infused with garlic.
While I was roasting the eggplant, I also included a hot pepper in the oven for 5 minutes. I took that out and added it to my mortar to get ready for the eggplant.
In the twenty minutes that remained I sliced up my onions into thin slices.
We now just need to add our pulp from the finished eggplant, the pound roasted hot pepper and onion and mix. Adding salt to taste.
This dish also calls for choonkaying. Remember I referenced this method when I was making the dhal? Where you add hot oil infused with garlic to a dish? This is the last step for the choka. Once this is added it is ready to be devoured.
How do you eat this?
This is popularly eaten with Sada roti or even naan. Today I paired it with a toasted baguette.
This would be a perfect option for an appetizer at a party, or just an evening snack
The warm bread, paired with this robust flavored eggplant infused with the garlic and onions is yummy. I just kept dipping and dipping
What other names do you call eggplant? It's regularly called melongene in the Caribbean. Whenever I ask for melongene here in Miami I get a look.. haha
Have you had eggplant roasted before? If you have an open flame stove it's great to do. Just wrap the eggplant in foil and roast till skin is charred. It's smokingly good!!!
Baigan (Eggplant) Choka
Prep Time: 00:10
Cook Time: 00:45
Keywords: roast appetizer entree snack side vegetarian eggplant melongene
Ingredients (Serves 2)
- 2 Eggplants
- 1 hot pepper
- 2 cloves of garlic, sliced
- Coconut oil
- 1 onion, thinly sliced
- 1 baguette
Heat oven at 400 degrees
Clean off green top off of eggplant. DO NOT CUT THE TOP OFF
Wash and dry eggplants
Cut slits into eggplant
Stuff each with sliced garlic
Coat eggplant with coconut oil and place on foiled lined sheet
Coat hot pepper in coconut and place on foiled lined sheet
Place sheet in oven
In 5 minutes take hot pepper out
Leave eggplants for 20 - 25 minutes until skin start to wilt
While eggplant is roasting, slice hot pepper into thin slices
When eggplants are done, slice down the middle and scoop out flesh from skin
Place in a bowl with peppers
Add salt to taste
Heat oil and add slices of remaining garlic to hot oil till they are toasted
Add oil to eggplant mixture.
Slice baguette diagonally
Coat one side with butter and place in oven (butter side up) for 5 minutes
Plate and top toast with eggplant mixture
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