Eggplant roasted directly over an open flame until the skin chars and the flesh becomes smoky and soft, then mashed with garlic, onion, scotch bonnet, and hot oil. A smoky, fiery condiment.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Roast whole eggplants directly over an open flame, turning frequently, until skin is completely charred and flesh is soft.
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2
Peel off charred skin under running water.
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3
Mash the soft eggplant flesh in a bowl with garlic, onion, scotch bonnet, lime juice, and salt.
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4
Heat oil until smoking and pour over the mashed eggplant. Stir to combine.
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5
Serve immediately with sada roti.
Did You Know?
The open flame is essential. Trinidadians insist that oven-roasted baigan choka is not real choka because it lacks the true smoky flavor.
Chef's Notes
Equipment Tips
- open flame or gas stove
- fork
- mixing bowl
Garnishing
drizzle of oil
Accompaniments
sada roti, fried bake
The Story Behind Baigan Choka
Baigan choka is part of a family of choka preparations brought to Trinidad by Indian indentured laborers. The technique of roasting vegetables over an open flame and mashing them with hot oil is a cornerstone of Indo-Trinidadian breakfast cuisine.
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