📝 About This Recipe
A cornerstone of Trinidadian 'country-style' cooking, Baigan Choka is a soul-warming dish of fire-roasted eggplant mashed with aromatic garlic, pungent onions, and hot scotch bonnet peppers. This rustic delicacy traces its roots to the Indian indentured laborers who brought their culinary traditions to the Caribbean, evolving into a smoky, savory mash that is as comforting as it is bold. Whether it's served for breakfast or dinner, the char-grilled skin of the eggplant imparts a deep, primal smokiness that defines the authentic taste of the islands.
🥗 Ingredients
The Roast
- 2 pieces Large Italian Eggplant (firm, shiny, and heavy for their size)
- 6-8 pieces Garlic Cloves (peeled and left whole for stuffing)
- 1 tablespoon Vegetable Oil (for coating the eggplant skin)
The Aromatics
- 1/2 cup Yellow Onion (very finely diced)
- 1/2 to 1 piece Scotch Bonnet Pepper (finely minced; adjust based on heat preference)
- 2 stalks Scallions (thinly sliced)
- 3-4 leaves Culantro (Shado Beni) (finely chopped; substitute with cilantro if unavailable)
The Chunkay (Sizzling Oil)
- 3 tablespoons Neutral Oil (vegetable, canola, or grapeseed oil)
- 2 pieces Garlic Cloves (sliced thinly for the final tempering)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Wash and dry the eggplants thoroughly. Using a small, sharp knife, make 3-4 deep slits lengthwise into each eggplant.
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2
Stuff the whole garlic cloves from 'The Roast' section deep into the slits. This allows the garlic to roast and steam inside the eggplant, infusing it with flavor.
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3
Lightly rub the exterior of the eggplants with a tablespoon of oil. This helps the skin char evenly without burning the flesh too quickly.
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4
Place the eggplants directly over a medium-high gas flame on your stove. If using a grill, place them directly over the hot coals.
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5
Roast for 20-25 minutes, turning every 5 minutes with tongs, until the skin is completely charred and flaky, and the eggplant feels very soft and collapsed.
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6
Once roasted, place the hot eggplants in a bowl and cover with plastic wrap for 5 minutes. The steam will make the skin easier to remove.
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7
Carefully slit the eggplant open and scoop out the soft, smoky flesh and the roasted garlic cloves into a clean bowl. Discard the charred skins.
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8
Using a fork or a potato masher, crush the eggplant flesh and roasted garlic together until relatively smooth, though some rustic texture is desirable.
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9
Stir in the finely diced raw onion, minced scotch bonnet, scallions, shado beni, salt, and black pepper. Mix well.
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10
In a small frying pan or a 'dhal gutney', heat the 3 tablespoons of oil until it is shimmering and just starting to smoke.
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11
Add the sliced garlic for the 'Chunkay' to the hot oil. Fry for 30-60 seconds until the edges are dark golden brown.
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12
Immediately pour the sizzling hot oil and fried garlic (the 'chunkay') over the eggplant mixture. It should hiss and sizzle loudly.
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13
Mix the hot oil into the mash thoroughly; this step cooks the raw onions slightly and binds the flavors together.
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14
Taste and adjust salt or pepper if needed. Serve warm.
💡 Chef's Tips
Choose eggplants that are light for their size, as heavy ones often contain more bitter seeds. If you don't have a gas stove, you can roast them under a broiler, though you will lose some of that authentic smoky flavor. Don't be afraid to let the skin get completely black; the char is where the 'choka' gets its signature taste. Always 'chunkay' (temper) the oil until it is very hot to ensure it properly sears the raw aromatics in the mash. For a less spicy version, remove the seeds and membrane from the scotch bonnet before mincing.
🍽️ Serving Suggestions
Serve hot with freshly made Trinidadian Sada Roti for the most authentic experience. Pair with 'Fried Ochre' (Okra) and pumpkin talkari for a complete vegetarian Caribbean feast. Accompany with a side of saltfish buljol for a protein-packed traditional breakfast. Enjoy with a tall glass of cold Mauby or Sorrel drink to balance the heat of the peppers. Use it as a smoky dip for crackers or pita bread at your next gathering.