Ingredients for Baigan Choka Roasted Eggplant Aubergine
- 1 large eggplant
- 3 garlic cloves, minced
- 1/4 cup chopped tomato
- 1/4 cup chopped scallion
- Vegetable Oil
- 1/2 scotch bonnet pepper, seeded and minced
- 1/2 teaspoon fresh thyme, minced
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
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How to Make Baigan Choka Roasted Eggplant Aubergine
- Preheat your oven to 400°F (200°C).
- Wash and pierce the eggplant all over with a fork.
- Place the eggplant directly on the oven rack and roast for 30-40 minutes, or until the skin is completely collapsed and the flesh is very soft.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
- Roughly chop the scallions and tomatoes.
- Add the chopped scallions, tomatoes, garlic, thyme, and salt to the bowl with the eggplant.
- If using a food processor, pulse until coarsely mashed, leaving some texture. Alternatively, mash well with a fork until desired consistency is reached.
- Drizzle in lime juice and olive oil, and mix well to combine.
- Taste and adjust seasoning as needed.
- Serve immediately with your favorite flatbreads or as a spread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
1g
Carbs
3g