Baigan Choka Roasted Eggplant Aubergine Food

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 ).

BAIGAN CHOKHA

Steps:

• Prepare a hot grill or preheat the broiler.
• With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
• Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
• Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
• Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.

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

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

ROASTED EGGPLANT (AUBERGINE) SOUP

Steps:

• Preheat oven to 400°F.
• Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
• Remove from oven.
• Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
• Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan.
• Stir in cream. Bring to simmer, thinning with more stock, if desired.
• Season soup with salt and pepper. Ladle into bowls.
• Sprinkle with goat cheese; serve.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat oven to 400ºF.
• Cut eggplant, peppers and onion into 1" cubes.
• Toss in large bowl with garlic, olive oil, salt and pepper.
• Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
• Taste for salt & pepper.
• Serve on toasted pita wedges, toasted crostini or crackers.