Baigan Choka Roasted Eggplant Aubergine Food

BAIGAN CHOKA (ROASTED EGGPLANT DIP)

Steps:

• Preheat oven at 190C/400F or gas mark 5 and line a baking tray with parchment paper
• Make some small vertical slits about 4cm long all over the entire aubergine, be careful not to slice too deep.
• Place 2 garlic slices in each eggplant
• Rub the eggplants and scotch bonnet with 1tbsp of oil before placing on a lined baking tray and transfer to the oven.
• Roast the scotch bonnet until darkened for the first 4-5 minutes then remove, continue to roast the eggplant until it looks limp and thin in size (should take 25 minutes).
• In the mean time, prepare the onions, scotch bonnet in a bowl.
• Once the eggplants have been removed from the oven, allow to cool before slicing length ways Scoop out the flesh into the bowl with the scotch bonnet and some of the onions, pink salt and black pepper
• Mash them all other together until smooth.
• Do the chongkay method by heating up the olive oil in a miniature sized pan with the garlic and onion until golden brown, proceed to pour the hot oil over the pureed mix

BAIGAN CHOKA (ROASTED EGGPLANT (AUBERGINE)

Steps:

• Wash eggplant and make slits in it with a knife.
• Peel garlic cloves and stick into the slits made in the eggplant.
• Insert tomato wedges into the slits.
• Rub the eggplant with a teaspoon of oil.
• Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour.
• To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides.
• When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
• Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture.
• Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions.
• Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
• Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).

FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT

Steps:

• Smoke the eggplant.
• This can be done under the broiler, on an open flame or on an outdoor grill.
• First wash the eggplant and dry thoroughly.
• Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
• Place the eggplant on an open flame or under the broiler.
• Turn frequently so it blackens evenly on all sides.
• It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
• While the eggplant is cooling, prepare the yogurt.
• In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
• Then stir in the chopped onion and cilantro and the (optional) green chili.
• When completely cool, skin the eggplant.
• The skin should peel off easily, leaving the wonderful smoky flesh behind.
• Do not discard the juices that have collected in the bowl.
• Add the juices and the skinned eggplant to the yogurt mixture and combine well.
• Do not mash the eggplant; the naturally lumpy texture is desirable.
• Now make the hot oil dressing.
• Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
• Heat the oil in a small skillet or butter warmer.
• (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
• The seeds will pop wildly; do not panic!
• When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
• Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
• Serve cold or at room temperature.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.