Baigan Choka Roasted Eggplant Aubergine Recipe

Experience the bold flavors of Trinidad with this vibrant Baigan Choka! This roasted eggplant (aubergine) dip is a flavorful vegetarian side dish perfect for dipping flatbreads, or as a spread for sandwiches. The smoky eggplant is expertly seasoned, creating a rich and intense taste that needs no extra pepper. A simple yet stunning recipe, ready in under 30 minutes!

Prep Time 15 mins
Cook Time 20 mins
Calories 67 kcal
Protein 3g
Rating 4.3 (8 Reviews)
Baigan Choka Roasted Eggplant Aubergine 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baigan Choka Roasted Eggplant Aubergine

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How to Make Baigan Choka Roasted Eggplant Aubergine

  1. Preheat your oven to 400°F (200°C).
  2. Wash and pierce the eggplant all over with a fork.
  3. 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.
  4. Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
  5. Roughly chop the scallions and tomatoes.
  6. Add the chopped scallions, tomatoes, garlic, thyme, and salt to the bowl with the eggplant.
  7. If using a food processor, pulse until coarsely mashed, leaving some texture. Alternatively, mash well with a fork until desired consistency is reached.
  8. Drizzle in lime juice and olive oil, and mix well to combine.
  9. Taste and adjust seasoning as needed.
  10. 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