Include in Print View:

Baigan Choka (Oven-Roasted Eggplant Dip)

Baigan Choka (Eggplant Dip) in an orange serving bowl

Baigan Choka is a beloved Trinidadian dish that traditionally involves roasting eggplant over an open flame or, for even deeper flavor, directly on hot coals. While this method delivers unmatched smokiness, it's not always practical, especially if you live in a temperate climate or want to avoid the cleanup that comes with open-flame cooking. This oven-roasted version was developed to capture those signature flavors using a more accessible method. Whether you’re a student working with a toaster oven or want a no-fuss recipe, this version of Baigan Choka delivers rich, roasted flavor with ease.

Baigan Choka (Eggplant Dip) in an orange serving bowl

Ingredient Guide

  • Eggplant (Baigan): The main ingredient, providing a creamy base when roasted and mashed.
  • Scotch Bonnet Pepper: Adds a fiery kick; adjust quantity to control heat level.
  • Garlic: Infuses the eggplant with aromatic depth; used both in roasting and in the pepper paste.
  • Onion: Sliced and sizzled in hot oil to create a flavorful topping known as "chunka."
  • Olive Oil: Used for the chunka, adding richness to the dish.
  • Vegetable Oil: Coats the eggplant and pepper for roasting, ensuring even cooking.
  • Salt: Enhances the natural flavors of the ingredients.

Shopping Made Easy

  • Eggplant: Look for firm, glossy eggplants without blemishes; medium-sized ones are ideal.
  • Scotch Bonnet Pepper: Available at Caribbean or international markets; habanero peppers can be a substitute.
  • Garlic and Onion: Common pantry staples; ensure freshness for the best flavor.
  • Oils: Both olive and vegetable oils are widely available; use high-quality olive oil for the chunka.

Cooking Notes from the Kitchen

  • Roasting Method: Traditionally, baigan choka is made by roasting eggplant over an open flame or hot coals for a deep smoky flavor. This version uses the oven’s broiler to simulate that effect; no open flame or winter weather limitations.
  • Stove Caution: While some prefer roasting directly over a gas burner, be prepared for a major cleanup afterward. The oven method avoids that hassle.
  • Student-Friendly: This recipe works well in toaster ovens, making it ideal for students or those with limited cooking space.
  • Chunka Technique: Pouring hot oil over raw onions atop the mashed eggplant not only cooks the onions but also infuses the dish with a distinctive flavor.
  • Serving: Best enjoyed warm with sada roti, but also pairs well with other flatbreads or as a dip for chips.

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Diet: Gluten-Free, Vegan, Vegetarian
Description

A classic Trinidadian dish, baigan choka is traditionally made by roasting eggplant over an open flame. This oven-broiled version captures the essence of the original, delivering that smoky flavor with less mess, perfect for those in cooler climates or without access to a grill.

Ingredients
  • 2 medium eggplants (about 2-3 lbs)
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 1 teaspoon vegetable oil
  • 2 cloves garlic (divided)
  • 1 pepper scotch bonnet pepper (seeds removed)
  • 1 small onion
Instructions
  1. 1
    Set your oven to the broil setting 525 degrees F (275 degrees C).
  2. 2
    Eggplant with knife beside it on a cutting boardPrepare the Eggplant (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.
  3. 3
    Slitted eggplant with garlic cloves in the slitsSlice one of the Garlic (2 clove) thinly and place them into the slits in the eggplant.
  4. 4
    Line a sturdy baking tray with tin foil.
  5. 5
    Eggplant and peppers on tinfoil lined baking trayPlace the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 teaspoon) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
  6. 6
    After 5 minutes, remove the scotch bonnet – it should be slightly charred now.
  7. 7
    In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 teaspoon) and pound to a smooth paste.
  8. 8
    Scooping out cooked eggplant centersAfter 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.
  9. 9
    smashing cooked eggplant centersNow crush the eggplant you scooped out until it’s somewhat smooth.
  10. 10
    Heat the Olive Oil (2 tablespoon) in a small frying pan just until it starts to smoke.
  11. 11
    Thinly sliced onion on top of eggplant mixtureMeanwhile, thinly slice the Onion (1) and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.
  12. 12
    Baigan Choka (Eggplant Dip) in an orange serving bowlMix well and serve.
Note

Baigan is another name for eggplant.

This dish is both vegetarian and gluten-free.

Adjust the amount of scotch bonnet pepper to control the heat level.

Be cautious when handling hot peppers; wash hands thoroughly after use.

Read it online: https://caribbeanpot.com/recipes/baigan-choka-eggplant-dip/