Baigan Choka with a Twist

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill or stovetop burner to medium-high heat.
2. 2.
   Place the eggplants directly on the grill or burner and cook, turning occasionally, until the skin is charred and the flesh is soft and cooked through. This will take about 15-20 minutes.
3. 3.
   Remove the eggplants from the heat and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a large bowl, mash the roasted eggplant flesh using a fork or potato masher until it reaches a smooth consistency.
5. 5.
   Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
6. 6.
   Add the mashed eggplant to the skillet and stir well to combine with the onion and garlic.
7. 7.
   Sprinkle in the ground cumin, ground turmeric, and chopped cilantro. Season with salt and pepper to taste.
8. 8.
   Cook the mixture for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
9. 9.
   Remove from heat and serve hot with roti or bread.

Treat your ingredients with care...

• Eggplant — Make sure to choose eggplants that are firm and glossy. The charring process will be easier if the skin is smooth and unblemished.
• Cumin — To enhance the flavor of cumin, dry roast the seeds in a skillet over low heat for a few minutes before grinding them.

Tips & Tricks

• For a spicier version, add a finely chopped scotch bonnet pepper to the onion and garlic mixture.
• Serve Baigan Choka with warm roti or crusty bread for a satisfying meal.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• If you don't have access to a grill or stovetop burner, you can roast the eggplants in the oven at 200°C (400°F) for about 30 minutes or until they are soft and cooked through.
• Leftover Baigan Choka can be refrigerated and enjoyed as a spread or dip for sandwiches and wraps.

Serving advice

Serve Baigan Choka hot as a main dish accompanied by warm roti or bread. It can also be served as a side dish alongside other Trinidadian delicacies.

Presentation advice

Garnish the Baigan Choka with a sprinkle of fresh cilantro leaves and a drizzle of olive oil. Serve it in a vibrant bowl to showcase the beautiful colors of the dish.