Baigan Choka {Trinidad Eggplant Choka}
Baigan choka, or roasted mashed eggplant is one of the tastiest eggplant dishes that I have ever tasted. This recipe comes from the sunny Trinidad and Tobago, which seems to be inherited from migrant Indian workers several decades ago. This spicy, tangy, and baba ghanoush style mashed eggplant choka is a must-try dish.
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Servings: 2
Calories: 66kcal
Cost: $3
Ingredients
- 1 large firm eggplant roasted, peeled and pulp collected
- 2 medium ripe tomatoes roasted and peeled
- 1 small onion finely chopped
- 2 cloves of garlic freshly grated
- 1 habanero pepper/piri piri pepper or 2 green chilies chopped
- 1 tablespoon hot oil of choice or butter
- Salt to taste
- Lime juice and cilantro to garnish
Instructions
- Wash and dry the eggplant. Roast the eggplant according to the how-do guide mentioned above the recipe.
- Place the tomatoes on an outdoor grill or on the Mealthy CrispLid basket. Cook on high heat at 350F for 6-9 minutes until the tomatoes become soft and roasted.
- If using the habanero, you can either roast it or grill it. For green chilies, just use freshly chopped ones.
- Peel the eggplant and tomatoes and transfer the pulp to a molcajete or mortar and pestle.
- Add salt, freshly ground garlic, and chili pepper.
- Mash all the ingredients really well until a creamy mass is formed.
- Now add hot oil and mix well. Add chopped onions and garnish the dish with cilantro and lime juice. Serve immediately.
- Enjoy Trinidad baigan Choka with roti, rice, or Trinidad flatbreads.
Notes
- For the traditional Trinidad style baigan choka, Roast eggplant with cloves shoved inside them.
- Traditional recipes don’t use butter but uses some form of hot oil. You can choose sesame or mustard oil for a smoky flavor.
- Try to pick eggplants that have less to no seeds. This is perfect for this mashed eggplant dish.
Nutrition
Serving: 176g | Calories: 66kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g