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eggplant and roti
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Baigan Choka (Roasted Eggplant Dip)

This delicious eggplant dip called Baigan Choka can be made on the stovetop or oven and tastes equally as good.
Course Appetiser, Breakfast
Cuisine Trinidadian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 266kcal
Author Charla

Ingredients

  • 2 eggplant aubergines
  • ¼ an onion finely sliced
  • 2 garlic cloves sliced lengthways in half
  • salt to taste
  • black pepper to taste
  • 1 scotch bonnet or chilli

To Chongkay

  • 2 tbsp of olive oil
  • 1 garlic cloves chopped
  • ¼ an onion sliced

Instructions

  • Preheat oven at 190C/400F or gas mark 5 and line a baking tray with parchment paper
  • Make some small vertical slits about 4cm long all over the entire aubergine, be careful not to slice too deep.
  • Place 2 garlic slices in each eggplant
  • Rub the eggplants and scotch bonnet with 1tbsp of oil before placing on a lined baking tray and transfer to the oven.
  • Roast the scotch bonnet until darkened for the first 4-5 minutes then remove, continue to roast the eggplant until it looks limp and thin in size (should take 25 minutes).
  • In the mean time, prepare the onions, scotch bonnet in a bowl.
  • Once the eggplants have been removed from the oven, allow to cool before slicing length ways Scoop out the flesh into the bowl with the scotch bonnet and some of the onions, pink salt and black pepper
  • Mash them all other together until smooth.
  • Do the chongkay method by heating up the olive oil in a miniature sized pan with the garlic and onion until golden brown, proceed to pour the hot oil over the pureed mix

Notes

  • Be sure to go to the section entitled "open flame method" in the follow that method
  • The heat comes from the use of the whole scotch bonnet with seeds. Omit if you don't care for spiciness or use the skin only.
  • Eggplant is also known as aubergine in the UK
  • If you are doing the stove top method, it can get messy so lay down some aluminium foil.
  • I used an old cooling rack  to roast the eggplant over the heat. 
  • Use a spoon to scoop out the contents, do it carefully because you can run the risk of charred skin being scoop up too.
  • Serve this gluten naan bread, roti or even brown rice

Nutrition

Calories: 266kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Sodium: 158mg | Potassium: 1147mg | Fiber: 15g | Sugar: 19g | Vitamin A: 153IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 1mg