Baigan Chokha: A flavourful roasted eggplant dish

Ingredients for Baigan chokha

• 2 large italian aubergines

• 15 ml canola oil

• ½ medium onion, chopped

• 2 cloves garlic, finely chopped

• 1 small tomato, chopped

• ¼ tsp coarse salt, or to taste

• freshly ground black pepper, to taste

• 15 ml coarsely chopped coriander

• roti (for serving)

How to make Baigan chokha

1. Prepare a hot grill or preheat the grill to a high setting.

2. Use a fork to pierce the eggplants all over, then place them on the grill. Grill until completely charred and soft, about 20 minutes, turning frequently until they brown and blister. Remove from the grill and allow to cool.

3. Once cool, cut open the eggplants and scoop out the flesh, which should be soft and pulpy, easily separating from the skin. Set the flesh aside.

4. Heat the canola oil in a frying pan over medium heat. Add the onion and sauté until translucent.

5. Add the garlic and fry until it turns a dark golden brown, then stir in the tomato and fry for 1–2 minutes.

6. Mix in the mashed eggplant and cook for an additional 2 minutes. Season with salt and black pepper to taste.

7. Garnish with fresh cilantro and serve with roti.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.