Best 3 Baigan Choka Roasted Eggplant Aubergine Recipes

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Embark on a culinary journey to discover the tantalizing flavors of Baigan Choka, a traditional Indian dish that captures the essence of roasted eggplant. This delectable dish, also known as aubergine, is a symphony of smoky, tangy, and earthy flavors that will tantalize your taste buds. Savor the velvety texture of roasted eggplant, skillfully blended with an array of aromatic spices, fresh herbs, and tangy tomatoes. This versatile dish can be enjoyed as a hearty main course, a flavorful side dish, or even as a delicious dip. Explore the diverse variations of Baigan Choka, from the classic Hyderabadi style to the rustic Maharashtrian preparation, each offering a unique twist on this beloved dish. Unleash your inner chef and embark on a culinary adventure with this comprehensive guide to Baigan Choka.

Check out the recipes below so you can choose the best recipe for yourself!

BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)



Baigan Choka (Roasted Eggplant (Aubergine) image

A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan increase the oil to 2 tablespoons.

Provided by WizzyTheStick

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 large eggplant
4 garlic cloves
1 medium tomatoes (seeded and cut into 6 wedges)
1/4 cup onion, finely chopped
2 teaspoons vegetable oil
1/8 teaspoon scotch bonnet pepper (minced) (optional)

Steps:

  • Wash eggplant and make slits in it with a knife.
  • Peel garlic cloves and stick into the slits made in the eggplant.
  • Insert tomato wedges into the slits.
  • Rub the eggplant with a teaspoon of oil.
  • Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour.
  • To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides.
  • When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
  • Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture.
  • Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions.
  • Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
  • Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).

Nutrition Facts : Calories 67, Fat 2.6, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 11, Fiber 5.2, Sugar 4.5, Protein 1.9

ROASTED EGGPLANT (AUBERGINE) SOUP



Roasted Eggplant (Aubergine) Soup image

Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.

Provided by Dave5003

Categories     Vegetable

Time 1h10m

Yield 1 Batch

Number Of Ingredients 9

3 medium tomatoes, halved
1 (1 1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled

Steps:

  • Preheat oven to 400°F.
  • Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
  • Remove from oven.
  • Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
  • Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to saucepan.
  • Stir in cream. Bring to simmer, thinning with more stock, if desired.
  • Season soup with salt and pepper. Ladle into bowls.
  • Sprinkle with goat cheese; serve.

Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2

BAIGAN CHOKHA



Baigan Chokha image

This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.

Provided by Ramin Ganeshram

Categories     Dinner     Lunch     Breakfast     Quick & Easy     Eggplant     Vegetarian     Vegan     Vegetable     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Summer     Fall

Yield 4 serving

Number Of Ingredients 9

2 large Italian eggplants
1 tablespoon canola oil
½ medium onion, chopped
2 cloves garlic, finely chopped
1 small tomato, chopped
¼ teaspoon coarse salt, or to taste
Freshly ground black pepper to taste
1 tablespoon coarsely chopped cilantro
Roti, for serving

Steps:

  • Prepare a hot grill or preheat the broiler.
  • With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
  • Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
  • Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
  • Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.

Tips:

  • Choose ripe, firm eggplants for the best flavor and texture.
  • Roasting the eggplants over an open flame or on a grill will give them a smoky flavor.
  • Be careful not to overcook the eggplants, as they will become mushy.
  • If you don't have a mortar and pestle, you can use a food processor to mash the eggplant.
  • Add chopped cilantro, green chilies, or pomegranate seeds for a garnish.

Conclusion:

Baingan Choka is a delicious and versatile dish that can be enjoyed as a side dish, dip, or spread. It is a great way to use up leftover eggplant and is a healthy and flavorful addition to any meal. With its smoky flavor and creamy texture, Baingan Choka is sure to please everyone at the table.

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