Baigan Choka is a delicious Trinidadian dish made from roasted eggplant, onions, and tomatoes. This roasted eggplant dip is the Baba Ghanoush of the Caribbean and is a fun vegan dish to make too.
With it's smoky flavor and hearty texture, this is a great warm dip or appetizer to enjoy with low carb flat bread. Or serve as a side dish with a host of salads.
I enjoyed making this dish as much as eating it. This eggplant dish is also great the next day when the flavors develop.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
What is Baigan Choka
Baigan choka is a popular dish in Caribbean cuisine, particularly in Trinidad and Tobago and Guyana. It consists of roasted or grilled eggplant (baigan) that is mashed and mixed with seasonings such as garlic, onions, tomatoes, and hot peppers. The dish is typically served as a side dish or appetizer and is often enjoyed with roti or rice.
The pronunciation of "baigan choka" is roughly "bye-gan choh-kah."
All you need is a few fresh ingredients and a flame!
- Eggplant - Opt for large eggplants (or aubergine if you are in the UK)with smooth, shiny skin. Look for ones that feel heavy for their size, indicating that they are fresh and have more moisture content.
- Tomato - a ripe yet firm tomato. You don't want it too soft.
- Garlic cloves - add more if you wish.
- Onion - finely chopped.
- Chili - ideally for heat a hotter pepper such as a Scotch bonnet pepper or habanero, would be used but all I could find was a jalapeno. Despite living in the Caribbean!
How to make Baigan Choka
Eggplants are filled with sliced garlic and roasted over a hot flame. Add to tomatoes, chili and onion for a tasty dip to enjoy with low carb flat bread.
Cut into the eggplant and stuff with garlic slices.
Cook over a hot flame until charred.
Cook the tomato on a flame.
Peel the eggplant and tomato and chop.
Mix all the ingredients in a bowl.
Serve with low carb flat bread.
While roasting eggplants over an open flame imparts a smoky flavor, you can also roast them in the oven or grill them. Make sure the eggplants are cooked until soft and the skin is charred for the best flavor.
Aluminum foil can be wrapped around the eggplant for roasting. I prefer it without but it's a personal choice.
Baigan choka is best served warm or at room temperature. This allows the flavors to develop fully and makes it more enjoyable.
Feel free to customize the recipe to suit your preferences. You can add spices like cumin or coriander powder for extra flavor, or experiment with different types of hot peppers for varying levels of heat.
Baigan choka can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Baigan choka is typically served as a side dish or accompaniment to main meals.
- Baigan choka pairs wonderfully with keto Indian flatbreads such as roti or naan. Tear off a piece of keto roti, scoop up some baigan choka, and enjoy the combination of flavors and textures.
- Use this eggplant dip as a spread for bread, crackers, chips or keto pita.
- Some people enjoy serving baigan choka with a dollop of plain yogurt on the side. The coolness of the yogurt can balance the smoky flavors of the choka.
- 1 large eggplant
- 1 large tomato
- 5 cloves garlic, thinly sliced
- 1 Scotch bonnet pepper (or milder pepper) finely chopped
- 1 tablespoon olive oil
- ¼ cup onion, finely chopped
- salt and black pepper to taste
- Using a sharp knife, score a slit down the eggplant about an inch deep on both sides of the eggplant.
- Push the garlic slices into the slit.
- Roast the eggplant on the stove top or even a BBQ until the until the skin is charred and the flesh is soft and cooked through.
- Remove the eggplant from the heat and cool slightly. Peel off and discard the charred skin. Chop the flesh for a chunky dip or mash with a fork or potato masher for a smoother dip.
- Roast the tomato on the stove top until the skin has slightly cooked. Remove from the heat and peel off the skin. Chop into pieces, removing the seeds.
- In a mixing bowl, add the chopped eggplant, tomatoes, onion, pepper and oil and mix well. Season with salt and pepper to taste.
- Serve warm with low carb flatbread.
YOUR OWN NOTES