I can safely say I have this at least once a month and if your question is why well then clearly you have never had the great pleasure of enjoying smoky, peppery, garlicky roasted eggplant, aubergine or as we in Trinbago call it Baigan Choka. If your next question is what is a choka well ot really is any fruit or vegetable that has been roasted creating a smoky flavor and then seasoned using garlic, salt, onions and pepper in other words choka = happiness. Another wonderful food sensation given by our East Indian culture and most times eaten with roti. On that note let me share with you my recipe, hope you enjoy. Ingredients 2 medium sized Baigan (Eggplant) 8 cloves peeled Garlic 1 small chopped Onion 5 tbps Oil 1/2 tsp Salt Hot pepper to taste
●Wash baigan and pat dry, using a knife with a faily wide edge poke four holes in each baigan in different areas and use one of your fingers to widen and insert the peeled garlic.
●Place baigan on your stovetop on a high flame for 15-20 mins turning at different intervals to ensure it is evenly cooked. You will know its readiness by the charred look of the skin. (feel free to also use a grill or oven to get this result) ●Remove from flame and place on a wide plate. Remove the stem and slice in half lengthways. Remove the garlic cloves and set aside.
●Using a large spoon and a fork scoop out the innards and place in wide bowl, careful not to get the charred skin in bits of the cooked baigan while removing it.
●Using a fork crush the garlic, add the oil to a small frying pan and when hot add the crushed garlic and chopped pepper and saute for approximately 1-2 mins.
●Add garlic, oil and pepper to bowl with baigan and mix, add the onions and gradually add salt to taste. Mix until all the ingredients have been properly incorporated and then serve with some hot and soft Sada or Dhosti Roti but most importantly enjoy.
Thanks for joining me for another session of Food Therapy. See you soon ❤