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baigan choka in white bowl
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5 from 1 vote

Baigan choka recipe

Baigan choka is a delicious breakfast side dish made with fire roasted eggplant (baigan), garlic and oil. It has a really nice smoky taste.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Caribbean, Indian
Keyword: baigan choka
Servings: 3
Author: Ros Singh

Ingredients

  • 2 – 3 eggplants
  • 3 garlic cloves
  • 1 onion (chopped)
  • 1 pepper (chopped)
  • 1 tbsp oil
  • salt to taste

Instructions

  • Peel garlic cloves.
  • Slice the garlic into thirds lengthways.
  • Wash eggplants.
  • Cut multiple slits along each eggplant (twist the knife slightly to expand the slits).
  • Push the sliced garlic into the slits.
  • Brush oil on the eggplants (optional).
  • Place on an open flame to roast.
  • After 5 minutes, turn the eggplants to roast the other sides.
  • After another 5 minutes, turn again.
  • Continue roasting until completely soft and almost flat (20 minutes in total).
  • Remove from heat and set aside.
  • Peel and dice onions and pepper.
  • Place a small pot on medium heat.
  • Add oil.
  • Add onions and sauté until translucent.
  • Add pepper and optional ingredients.
  • Remove from heat and set aside.
  • Cut open the roasted eggplants.
  • Scoop out the roasted flesh and garlic slices. Remove most of the charred skin.
  • Place flesh in a small bowl.
  • Add the salt, sautéed onions, pepper and optional ingredients.
  • Mash until smooth.
  • Serve hot.