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Recipes
Baigan Choka (Eggplant Dip)
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Recipe

7 INGREDIENTS • 8 STEPS • 45MINS

Baigan Choka (Eggplant Dip)

3.7
3 ratings
This is a dish you can eat with hot roti, but you can use any flat bread or use as a dip for any of your favorite potato or corn chips.
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Baigan Choka (Eggplant Dip)
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
This is a dish you can eat with hot roti, but you can use any flat bread or use as a dip for any of your favorite potato or corn chips.
45MINS
Total Time
$1.22
Cost Per Serving
Ingredients
Servings
2
US / Metric
Eggplant
2
Medium Eggplants
Garlic
2 cloves
Vegetable Oil
1 tsp
Vegetable Oil
Salt
1/4 tsp
Olive Oil
2 Tbsp
Onion
1
Small Onion
Nutrition Per Serving
VIEW ALL
Calories
222
Fat
16.8 g
Protein
2.8 g
Carbs
18.0 g
Add to plan
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Baigan Choka (Eggplant Dip)
Save
author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Set your oven to the broil setting 525 degrees F (275 degrees C). Prepare the Eggplants (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.
step 2
Slice one of the Garlic (2 cloves) thinly and place them into the slits in the eggplant.
step 3
Line a sturdy baking tray with tin foil. Place the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 tsp) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
step 4
After 5 minutes, remove the scotch bonnet – it should be slightly charred now. In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 tsp) and pound to a smooth paste.
step 5
After 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.
step 6
Now crush the eggplant you scooped out until it’s somewhat smooth.
step 7
Heat the Olive Oil (2 Tbsp) in a small frying pan just until it starts to smoke. Meanwhile, 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.
step 8
Mix well and serve.
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Tags
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Dairy-Free
Gluten-Free
Caribbean
Shellfish-Free
Vegan
Vegetarian
Game Day
Spreads & Dips
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