Baigan Choka or Roasted Eggplant…my love.

June 12, 2009 in Breakfast, Vegetable | 16 comments

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

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  1. Michelle on June 13, 2009 at 4:13 am

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

  2. pds on June 13, 2009 at 10:12 am

    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 on June 13, 2009 at 10:33 am

    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 on June 14, 2009 at 5:49 am

    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 on June 14, 2009 at 9:31 am

    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 on June 16, 2009 at 10:32 am

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

  7. Taste Traveller on July 7, 2009 at 11:39 pm

    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 on July 30, 2009 at 6:17 am

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

  9. JehanP on July 30, 2009 at 7:01 am

    yeah the eggplant should be ripe…

  10. Rey on August 5, 2009 at 6:04 pm

    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!

  11. JehanP on August 5, 2009 at 7:00 pm

    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.

  12. Priya on August 28, 2009 at 1:21 pm

    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!

  13. TashieCoo on December 11, 2009 at 10:22 am

    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.

  15. Gina Singh on July 22, 2010 at 3:17 pm

    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.

  16. JehanP on July 22, 2010 at 3:56 pm

    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.

Amy