BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)
A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan increase the oil to 2 tablespoons.
Provided by WizzyTheStick
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash eggplant and make slits in it with a knife.
- Peel garlic cloves and stick into the slits made in the eggplant.
- 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.
- To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides.
- When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
- 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.
- Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions.
- Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
- Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).
Nutrition Facts : Calories 67, Fat 2.6, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 11, Fiber 5.2, Sugar 4.5, Protein 1.9
BAIGAN CHOKHA
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Provided by Ramin Ganeshram
Categories Dinner Lunch Breakfast Quick & Easy Eggplant Vegetarian Vegan Vegetable Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Summer Fall
Yield 4 serving
Number Of Ingredients 9
Steps:
- Prepare a hot grill or preheat the broiler.
- With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
- Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
- Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
- Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.
BAIGAN CHOKA (ROASTED EGGPLANT DIP)
Steps:
- 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
Nutrition Facts : Calories 266 kcal, Sugar 19 g, Sodium 158 mg, Fat 15 g, SaturatedFat 12 g, Carbohydrate 34 g, Fiber 15 g, Protein 5 g, ServingSize 1 serving
HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)
At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
- Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
- Combine remaining ingredients in a plastic airtight container.
- Add the eggplant pieces, cover, and shake well to coat.
- Chill in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F.
- Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
- Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
- You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
- Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.
Nutrition Facts : Calories 191.8, Fat 18.2, SaturatedFat 2.5, Sodium 149.3, Carbohydrate 7.6, Fiber 4.1, Sugar 3.3, Protein 1.3
More about "baigan choka roasted eggplant aubergine recipes"
BAIGAN CHOKA (ROASTED EGGPLANT) - ALICA'S PEPPERPOT
From alicaspepperpot.com
Reviews 17Estimated Reading Time 5 mins
BAINGAN BHARTA (EGGPLANT) - MANJULA'S KITCHEN - INDIAN …
From manjulaskitchen.com
BAIGAN CHOKA: DELICIOUS ROASTED EGGPLANT RECIPE …
From zenhealth.net
BAIGAN (ROASTED EGGPLANT) CHOKA | RECIPES FROM …
From trinipeppersauce.com
BAIGAN CHOKA {TRINIDAD STYLE} - MY DAINTY SOUL CURRY
From mydaintysoulcurry.com
BAIGAN CHOKHA (ROASTED SPICED EGGPLANT) - EATINGWELL
From eatingwell.com
Servings 4Calories 113 per servingTotal Time 35 mins
SPICY ROASTED EGGPLANT DIP (BAIGAN CHOKA/BHARTA) - ALPHAFOODIE
From alphafoodie.com
EGGPLANT/AUBERGINE/ RECIPE (TRINIDAD MELONGENE/BAIGAN CHOKA)
From youtube.com
THE POPULAR SADA ROTI AND BAIGAN (EGGPLANT) CHOKA
From simplytrinicooking.com
BAIGAN CHOKA RECIPE: TASTY ROASTED EGGPLANT RECIPE - WE TRINI FOOD
From wetrinifood.com
BAIGAN CHOKA RECIPE
From cookingwithria.com
BAIGAN CHOKA FIJI STYLE – ROASTED EGGPLANTS WITH HERBS
From thatfijitaste.com
BAIGAN CHOKA: TRINIDADIAN ROASTED EGGPLANT - ONE GREEN PLANET
From onegreenplanet.org
BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE) - LUNCHLEE
From lunchlee.com
BAIGAN CHOKA OR ROASTED EGGPLANT - METEMGEE
From metemgee.com
BAIGAN CHOKA - SIMPLY TRINI COOKING
From simplytrinicooking.org
BAIGAN CHOKA (ROASTED EGGPLANT) - THISBAGOGIRL
From thisbagogirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love