Baigan Choka – Smoky And Spicy Aubergine Dip

Baigan Choka is a smoky and spicy eggplant dip that is often enjoyed as a side dish or appetizer in Trinidadian cuisine.

I’m on a journey discovering all the naturally vegan dishes the world has to offer. Many cuisines offer dishes that are traditionally plant-based and do not use any animal products. Today we are looking at a traditional dish from Trinidad and Tobago.

Baigan Choka is a dish that has been passed down through generations of Trinidadian families, and it is often served at family gatherings and cultural events. It is also a dish that showcases the unique fusion of Indian and Caribbean flavors and ingredients that is characteristic of Trinidadian cuisine. You might be familiar with Baingan Bharta, which is a popular Indian dish, that resembles baigan choka. The main difference is the addition of tomato and herbs like cilantro.

This traditional dish is made by roasting eggplants over an open flame until they are tender and charred, and then mixing them with hot pepper, onion, and oil. The result is a mouthwatering dip with a unique smoky flavor and a kick of heat. Whether you’re looking to try something new or looking for a flavorful way to enjoy eggplant, Baigan Choka is a must-try dish that you won’t want to miss.

What you need:

• Aubergine
• Garlic cloves
• White onion
• Hot pepper or chili flakes
• Vegetable Oil
• Salt and pepper

Baigan Choka – Step by step instructions (Open Flame)

• Begin by preparing the eggplants. Rub them with oil and make a lengthwise cut down the middle of each eggplant. Cut the garlic cloves in half and stuff them inside the cut.
• Place the eggplants over an open flame or grill, turning them every 5 minutes for approximately 20 minutes or until they are charred and tender. If you’re using fresh hot pepper, char it on the flame along with the eggplants. Once done, set it aside.

• While the eggplants are cooking, slice the onion into thin pieces. The onion is typically mixed in the dip raw, but if you prefer, you can soak it in cold water for 10 minutes to make it less pungent. Alternatively, you can cook it in the hot oil later on.
• Once the eggplants are charred, remove them from the heat and let them cool slightly. Using a fork, scrape the flesh from the eggplants and place it in a bowl along with the garlic and the charred pepper (if using). Mash everything together with a fork or use a mortar and pestle.
• Season the mashed eggplant mixture with salt and pepper to taste, and mix in the sliced raw onion (you can use half raw and half cooked)

• Heat up the vegetable oil in a pot and add half of the sliced onion and chili flakes (if you’re not using fresh pepper). Cook until the onion is softened and golden brown.
• Pour the hot oil and onion mixture over the eggplant mixture, and mix well until fully incorporated.
• Your Baigan Choka is now ready to serve! Enjoy it as a dip with your favorite chips or as a side dish to complement your meal.

Oven instructions

If you want to roast the eggplants. Brush them with oil and make a lengthwise cut down the middle of each eggplant. Cut the garlic cloves in half and stuff them inside the cut.

Place the eggplants in the oven at 200°C for 30-40 minutes or until soft, turning them halfway. Follow the above steps for the rest.

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Baigan Choka

A smoky and spicy aubergine dip from Trinidad and Tobago

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 27 minutes mins

Course Appetizer, Side Dish

Servings 4 people

Ingredients

  

1x2x3x

• 2 medium eggplants
• 1 small white onion sliced
• 5/7 garlic cloves sliced in half
• 1 hot pepper scotch bonnet or chili flakes (1 tsp)
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

 

• Begin by preparing the eggplants. Rub them with oil and make a lengthwise cut down the middle of each eggplant. Cut the garlic cloves in half and stuff them inside the cut.
• Place the eggplants over an open flame or grill, turning them every 5 minutes for approximately 20 minutes or until they are charred and tender. Alternatively, roast the eggplants in the oven at 200°C for 30-40 minutes, turning half way
• If you’re using fresh hot pepper, char it on the flame along with the eggplants. Once done, set it aside.
• While the eggplants are cooking, slice the onion into thin pieces. The onion is typically mixed in the dip raw, but if you prefer, you can soak it in cold water for 10 minutes to make it less pungent. Alternatively, you can cook it in the hot oil later on.
• Once the eggplants are charred, remove them from the heat and let them cool slightly. Using a fork, scrape the flesh from the eggplants and place it in a bowl along with the garlic and the charred pepper (if using). Mash everything together with a fork or use a mortar and pestle.
• Season the mashed eggplant mixture with salt and pepper to taste, and mix in the sliced raw onion (you can use half raw and half cooked)
• Heat up the vegetable oil in a pot and add half of the sliced onion and chili flakes (if you’re not using fresh pepper). Cook until the onion is softened and golden brown.
• Pour the hot oil and onion mixture over the eggplant mixture, and mix well until fully incorporated.
• Your Baigan Choka is now ready to serve! Enjoy it as a dip with flatbread or as a side dish to complement your meal.

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