Smoky Trinidadian Eggplant Spread
Smoky Trinidadian Eggplant Spread, also known as Baigan Choka, is a bold and flavorful vegetarian dish that makes for an exceptional side or spread. The roasting process infuses the eggplant with a rich, smoky flavor thanks to the open flame, while the garlic and tomato add depth and subtle sweetness. Perfect for serving alongside curried meats or as a dip with warm Sada Roti (Indian flatbread), this dish offers a delightful balance of flavors and textures. Whether you're enjoying it at a family gathering or as a simple snack, this spread is sure to impress.
4
Servings
63
Calories
6
Ingredients
Ingredients
eggplant
1 large (washed and slitted)
garlic cloves
4 (peeled)
tomato
1 medium (seeded and cut into 6 wedges)
onion
1/4 cup (finely chopped)
vegetable oil
2 teaspoons (for cooking)
scotch bonnet pepper
1/8 teaspoon (minced (optional))
Instructions
1
Preheat your open flame cooker or grill. Wash the eggplant thoroughly and make several slits in its skin using a sharp knife without cutting all the way through.
2
Peel the garlic cloves and insert them into the slits made in the eggplant, along with the tomato wedges.
3
Lightly rub the eggplant with 1 teaspoon of vegetable oil to help it roast evenly.
4
Place the eggplant over an open flame, turning it frequently with a long cooking fork for even roasting until it becomes soft and charred, approximately 15-25 minutes.
5
For easier handling, you can cut the eggplant in half before roasting, ensuring the garlic stays secure inside.
6
Once the eggplant is fully roasted, carefully remove it from the fire, and let it cool slightly. Make a lengthwise slit in the charred skin and scoop out the soft, stringy flesh into a mixing bowl, discarding the skin.
7
Using a fork, mash together the eggplant pulp, roasted garlic, and tomato into a rough or smooth consistency, based on your preference.
8
In a non-stick frying pan, heat 1 teaspoon of oil over medium heat and sauté 1/4 cup of finely chopped onion until fragrant but still slightly crunchy, avoiding a translucent appearance.
9
Combine the sautéed onions with the eggplant mixture, adding salt to taste and the optional minced scotch bonnet pepper for a hint of heat.
10
Serve the Smoky Trinidadian Eggplant Spread warm or at room temperature with curried dishes or as a dip for flatbreads.
Nutrition Information
2.5g
Fat
9g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Trinidadian Eggplant Spread?
Also known as Baigan Choka, it is a bold and flavorful vegetarian dish made from roasted eggplant, garlic, and tomato.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the primary cooking method for the eggplant?
The eggplant is roasted over an open flame or grill for 15-25 minutes until soft and charred.
What are the main ingredients in Baigan Choka?
The main ingredients include one large eggplant, four garlic cloves, one medium tomato, onion, vegetable oil, and optional scotch bonnet pepper.
How many calories are in a serving of this eggplant spread?
There are 63 calories per serving.
Is this recipe suitable for vegetarians?
Yes, Smoky Trinidadian Eggplant Spread is a vegetarian dish.
What should I serve with Trinidadian Eggplant Spread?
It is traditionally served with warm Sada Roti (Indian flatbread) or as a side for curried dishes.
How do I prepare the garlic and tomato for roasting?
The peeled garlic cloves and tomato wedges are inserted into slits made in the eggplant skin before roasting.
What is the total fat content per serving?
Each serving contains 2.5g of fat.
How many carbohydrates are in this dish?
There are 9g of carbohydrates per serving.
What is the protein content of the spread?
The spread contains 1g of protein per serving.
Why is oil rubbed on the eggplant before roasting?
A small amount of vegetable oil is rubbed on the eggplant to help it roast evenly.
Can I make the spread spicy?
Yes, you can add 1/8 teaspoon of minced scotch bonnet pepper for a hint of heat.
How do I handle the eggplant after roasting?
After roasting, let it cool slightly, then slit the skin and scoop out the soft flesh, discarding the charred skin.
Should the onions be cooked until translucent?
No, the onions should be sautéed until fragrant but still slightly crunchy for the best texture.
How many garlic cloves are required for the recipe?
The recipe calls for 4 peeled garlic cloves.
What type of oil is recommended?
Vegetable oil is recommended for both roasting and sautéing the onions.
Can I prepare the eggplant in halves?
Yes, you can cut the eggplant in half before roasting for easier handling as long as the garlic remains secure inside.
What is the desired consistency of the mash?
The mixture can be mashed into either a rough or smooth consistency based on your personal preference.
How much onion is used in this recipe?
The recipe uses 1/4 cup of finely chopped onion.
Does this dish contain any cholesterol?
Based on the ingredients, this plant-based dish typically contains no cholesterol.
How long does the eggplant need to be roasted?
It takes approximately 15 to 25 minutes depending on the intensity of the flame.
Is the tomato roasted along with the eggplant?
Yes, the tomato wedges are tucked into the eggplant and roasted together.
What kind of eggplant is best for this recipe?
The recipe suggests using one large eggplant.
Can this spread be eaten cold?
It can be served warm or at room temperature.
What tool should be used to turn the eggplant?
A long cooking fork is recommended for turning the eggplant safely over the flame.
What is the role of the tomato in Baigan Choka?
The roasted tomato adds depth and a subtle sweetness to the smoky eggplant.
Are the eggplant seeds removed?
No, the soft, stringy flesh including the seeds is mashed together for the spread.
What makes this dish smoky?
The smokiness comes from charring the eggplant skin over an open flame.
How many ingredients are in this recipe total?
The recipe consists of 6 main ingredients.