Baigan Choka (Roasted Eggplant
Aubergine, tomatoes and scotch bonnet pepper come together in this South Asian dish, grilled.
20 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 15 min · 20 min total
- easy
- 1
Wash eggplant and make slits in it with a knife. Peel garlic cloves and stick into the slits made in the eggplant.
- 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
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
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
Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent.
- 6
Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
