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RECIPE
7 INGREDIENTS8 STEPS45min

Baigan Choka (Eggplant Dip)

5.0
2 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.
Baigan Choka (Eggplant Dip) Recipe | SideChef
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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.
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
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Fulfilled by
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
45min
Total Time
$1.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Medium  Eggplants
2 cloves
1
Scotch Bonnet Pepper
1 tsp
Vegetable Oil
1/4 tsp
2 Tbsp
1
Small  Onion
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Nutrition Per Serving

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CALORIES
222
FAT
16.8 g
PROTEIN
2.8 g
CARBS
18.0 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
222
% Daily Value*
Fat
16.8 g
22%
Saturated Fat
4.0 g
20%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
18.0 g
7%
Fiber
5.9 g
21%
Sugars
8.5 g
--
Protein
2.8 g
6%
Sodium
310.5 mg
14%
Vitamin D
--
--
Calcium
43.3 mg
3%
Iron
0.7 mg
4%
Potassium
481.6 mg
10%
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