Baigan Choka (Roasted Eggplant

Time

Prep 5 min · Cook 15 min · 20 min total

Difficulty

easy

1. 1

   Wash eggplant and make slits in it with a knife. Peel garlic cloves and stick into the slits made in the eggplant.

2. 2

   Insert tomato wedges into the slits. Rub the eggplant with a teaspoon of oil. 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.

3. 3

   To make roasting more manageable. When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.

4. 4

   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.

5. 5

   Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent.

6. 6

   Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.