0451I’ve mentioned in previous posts that there is strong influence of  Indian culture in my homeland Guyana.   This dish that I grew up eating shows that.   Eggplant or baigan is one of those vegetables that you either love or hate.  I love it!   This is a simple and delicious way of preparing eggplant.  It is simply roasted and seasoned with garlic, salt and pepper.   Traditionally this dish is prepared on an open flame.  The eggplant is placed directly on the fire and roasted.  But I adjusted this dish to make it easier to prepare and less messy.  I love to serve this with paratha roti.

Baigan Choka

1 japanese eggplant

2 cloves garlic sliced

1 tsp vegetable oil

1/2 tsp salt

black pepper to taste

Wash and dry eggplant.  With a knife cut deep slits all around the eggplant.  Insert slices of garlic into the slits.  Bake at 450 degrees for half hour or until soft.  Remove from oven and place in a sealed zip lock.  Let sit for 10 minutes, this makes it very easy to remove the skin.

Remove from plastic bag and peel the eggplant.  Discard the skin.  Place the eggplant in a plate and add salt, pepper and oil.  Mash with a fork, the baigan choka is now ready to serve.

roti41

This article has 24 comments

  1. Michelle

    I just made an eggplant dip that I wasn’t happy with. Perhaps I need to try your recipe instead. Sounds great.

  2. pds

    Oh my, a Guyanese food blogger. This makes me SO happy, you have no idea. I’m estranged from my family and there are so many recipes I wish I had. (Ok, let’s be honest, I use the term “recipe” loosely here! We all know it’s more art than science when it comes to Guyanese food.)

    Found you on Food Gawker and am just thrilled. Am subscribing now!

  3. JehanP

    Thanks for subscribing! I try to feature our recipes along with others because I don’t think there are enough Guyanese blogs and recipes online especially ones with photos.

  4. Mathilde's Cuisine

    I’m a huge fan of eggplant as well and I’m always looking for new recipes! I now have a new one to try out and looks like it’s going to be good!!

  5. Morta Di Fame

    Reminds me of a Sicilian dish I grew up eating called eggplant caponata. If you’re interested the recipe is on my blog. This looks delicious! I love eggplant, too!

  6. Carla

    I will try this, you make it look so easy to do.

  7. Taste Traveller

    Hi, I just found you after checking my status of the same dish on foodgawker! It’s nice to see a Guyanese blog, I’ll definately be coming back! :-)

  8. Rey

    wow, my fav!! i can not wait to try this! Should the eggplant be a little ripe??

  9. Rey

    So, i tried this receipe and it didn’t come out good at all.. maybe because i bought a jumbo eggplant?? I will try again with smaller thinner eggplant. Thanks!

  10. JehanP

    what was wrong?? Was it not cooked enough or just not flavorful? The best way for me to describe this is a smoky eggplant with tons of garlic flavor, don’t be afraid to adjust the garlic and seasonings.

  11. Priya

    Hello,
    I was browsing online for help with guyanese style cooking. Never had much practice in cooking…but I’m really interested in getting started. I must say your Recipes are awesome! makes it so much easier to understand, especially with the step, by step pictures. Thanks so much! I will definitely be using these….please keep posting!

    Thanks!

  12. TashieCoo

    Oh yes Jehan….You are on the money with the blog. I just got a recipe for coconut choka as well that I may try out this weekend.

    Lovely photos.

  13. Pingback: Music and Philosophy in Singapore | Gross Reactions

  14. Gina Singh

    The eggplant needs to be cooked under a broiler or over direct flame. Just baking it doesn’t give it that smoky flavour. Either way, cook it until the skin is completely charred and the eggplant has collapsed. I have, too often, had biagan choka that is undercooked. A few tomatoes roasted at the same time and mixed in are must.

  15. JehanP

    Gina I’ve found at 450 I do get a smoky flavor without the mess of having to clean up the charred skin from my stove top. I love the smoky flavor and wouldn’t give that up for anything, but I’ve found an alternate way to do it and I find at 450 I get the same results. As for the cooking time, it varies according to the size of the eggplant, so it’s definitely something that you have to keep an eye on.

  16. sophia miceli

    I love this…. i can eat this all day with oil roti <3

  17. Diane

    Hello: I was looking for a recipe for cheese rolls and found this. I happen to be an eggplant lover. I absolutely love Baigan choka with paratha roti. It brings back a lot of childhood memories of Guyana. I would love a recipe for Beef patties too. My son’s birthday is coming up and I would like to make cheese rolls and beef patties for hors d’oeuvres. I will be looking at your blog….

    Thank you
    Diane

  18. Devin Madrano

    I’ll right away snatch your rss feed as I can’t find your e-mail subscription hyperlink or e-newsletter service. Do you have any? Please let me know so that I could subscribe. Thanks.

  19. Pat

    I looked at your “Roasted Eggplant” recipe and I also add 2 whole tomatoes which is wrapped in foil and baked at the same time as the eggplant. Remove outer layer of tomato skin and mix with eggplant. Delicious!!!!

  20. victoria

    My husband is Guyanese and I love cooking recipes that remind him of home. I will definitely try this and paratha and your other recipes. Love your blog and the pictures are great!

  21. Yael Roth

    B’H
    I am Guyanese, with Orthodox Jewish background. Since my migration to the USA, I’ve come to realize that many of our local especially Indian dishes are also traditional Eastern European delicacies . Baigan Choka is a fine example, the taste and ingredients differs based on the country of origin. (Spanish Eggplant, Moroccan, Israeli, Greek and my daughter-in-law makes Turkish eggplant AKA Babogonoush.
    Thank you for sharing your Guyanese recipes

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