Photo by Abigail Blake
Baigan or eggplant is a very versatile vegetable. You can use it in patties, casseroles, lasagne or any other dishes that suits your fancy. Baigan choka is similar to baba ganoush except it is a less dressed up version, and the taste of the baigan comes through more than with baba ganoush. It is really simple and easy to make.
Recipe:
INGREDIENTS:
1/4 c onions, finely sliced.
2 tsps vegetable oil.
2 tsps vegetable oil.
1 large eggplant.
2 garlic cloves.
1/8 tsp scotch bonnet peppers (minced) (optional)
METHOD:
1. Wash eggplant & make slits in it with a knife.
2. Peel garlic cloves & stick into the slits made in the eggplant.
3. Rub the eggplant with a tsp of oil.
4. Roast over an open flame (for example, a gas cooker) until soft.
5. When eggplant is soft, slit the charred skin lengthways with a knife & scrape out the flesh.
6. Discard skin.
7. Mash the flesh and roasted garlic in a bowl with a fork. 8. Add 1 tsp oil to a non-stick frying pan & cook 1/4 c onion until fragrant but not translucent.
9. Add the barely cooked finely sliced onion, salt to taste, & scotch bonnet pepper to the eggplant flesh.
10. Enjoy with some Sada Roti (Indian flatbread ).
Lime is the Trinidadian term for hanging out. E.g. Let's go lime at the beach.