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 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 134kcal
Author Althea Brown
Ingredients
2large eggplants
1large tomato
4clovesgarlic
5heads green onion
1/2wiri wiri pepper
2tbspextra virgin olive oil
1tspsalt
Instructions
Wash eggplants and tomato.
Using a knife, make 2 inch slits lengthwise along each eggplant.
Peel garlic cloves and cut into halves. Stuff halves into a few of the slits along the eggplants.
Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate eggplant so that all sides are roasted evenly.
Roast tomato on an open flame until the skin is charred and easily removes from the flesh.
Finely chop the green onions and pepper. Add oil to a small sauté pan on medium heat. Add green onions and peppers and sauté for about 3 minutes.
When eggplants are completely roasted, remove charred skin and scoop fleshy part and roasted garlic out with a fork.
Add eggplant to a serving dish. Then, remove skin from roasted tomato. Add tomato to the eggplant and roasted garlic and crush with a fork.
Add green onions, pepper and salt. Mix together and serve warm.