Baigan Choka or Roasted Eggplant

Baigan Choka plated with a spoon post scoop and some missing. sitting on a green Tabitha Brown napkin

Baigan Choka or Roasted Eggplant

Baigan choka is roasted eggplant mashed into a fragrant, creamy spread with tomatoes, peppers, and aromatics for a delicious side dish. Serve baigan choka with roti for a tasty and nutritious vegan breakfast or lunch.

Course Vegetarian Side Dish

Cuisine Guyanese/Indian

Keyword Baigan Choka, baigan choka and roti, Baigan Choka recipe, guyanese baigan choka, how to make baigan choka, how to make baigan choka guyanese style, roast baigan choka, what is baigan choka, what is choka

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 134kcal

Author Althea Brown

Ingredients

2 large eggplants
1 large tomato
4 cloves garlic
2 tbsp extra virgin olive oil
2-3 scallions
1 wiri wiri pepper
1 tsp salt

Instructions

Wash and dry the eggplants and tomato. Then using a paring knife, make 2 inch slits lengthwise along each eggplant.
Peel the garlic cloves and cut them into thin slices. Stuff each slice into the slits along the eggplants.
Add the eggplant to an medium open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate the eggplants every 10 minutes so that all sides are roasted evenly.
Roast tomato on an open flame until the skin is charred and easily removes from the flesh. You can do this by placing the tomato on a skewer, on a trivet or on a fork.
When the eggplants are completely roasted, remove from the flame and rest for about 3-5 minutes so that it cools down a bit. Make a lengthwise slit down the charred eggplants and open them up so that you can see the flesh.
Use the knife to scrape the flesh to the end of the eggplant then scoop the flesh out with a fork or spoon and place in a clean plate.
When the tomato is ready, remove it from the flame and allow to cool for 3-5 minutes. Then remove any charged skin from the tomatoes. Finely chop or crush the tomato and add it to the plate with the cooked eggplant and garlic.
Next, finely chop the scallions and pepper. Then add the oil to a small frying pan on medium heat. When the oil is hot add the scallions and peppers and sauté for about a minute.
Pour the hot oil and scallions over the cooked eggplant, garlic and tomatoes. Then add the salt. Mix well, crushing the garlic and tomatoes into the eggplant to make a creamy baigan choka.
Serve warm with your favorite roti.

Nutrition