Baigan Choka or Roasted Eggplant…my love.
I’ve mentioned in previous posts that there is strong influence of Indian culture in my homeland Guyana. This dish that I grew up eating shows that. Eggplant or baigan is one of those vegetables that you either love or hate. I love it! This is a simple and delicious way of preparing eggplant. It is simply roasted and seasoned with garlic, salt and pepper. Traditionally this dish is prepared on an open flame. The eggplant is placed directly on the fire and roasted. But I adjusted this dish to make it easier to prepare and less messy. I love to serve this with paratha roti.
1 japanese eggplant
2 cloves garlic sliced
1 tsp vegetable oil
1/2 tsp salt
black pepper to taste
Wash and dry eggplant. With a knife cut deep slits all around the eggplant. Insert slices of garlic into the slits. Bake at 450 degrees for half hour or until soft. Remove from oven and place in a sealed zip lock. Let sit for 10 minutes, this makes it very easy to remove the skin.
Remove from plastic bag and peel the eggplant. Discard the skin. Place the eggplant in a plate and add salt, pepper and oil. Mash with a fork, the baigan choka is now ready to serve.