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
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Appetizers Side Dishes Vegetables Caribbean Easy Central American Kid Friendly Vegan Vegetarian Spreads Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Toddler Friendly Low In Something Technique
