A delightful twist on the classic Baigan Choka, this recipe enhances the smoky flavors of roasted eggplant with a touch of spice and a hint of sweetness.
Wash the eggplants thoroughly and make several slits in each using a knife.
Ensure the slits are deep enough to insert the garlic and tomato for even roasting.
Peel the garlic cloves and insert them into the slits of the eggplants.
Press the garlic firmly into the slits to prevent them from falling out during roasting.
Cut the tomatoes into wedges and insert them into the slits of the eggplants.
Use ripe tomatoes for a sweeter flavor.
Rub the eggplants with a tablespoon of oil to coat them lightly.
This helps prevent sticking and enhances the smoky flavor.
Roast the eggplants over an open flame, turning occasionally, until the skin is charred and the flesh is soft.
Use a long fork to handle the eggplants safely over the flame.
Once roasted, allow the eggplants to cool slightly, then peel off the charred skin and scoop out the flesh.
The charred skin should come off easily; use a knife if needed.
Mash the roasted eggplant flesh, garlic, and tomatoes in a bowl using a fork or blend for a smoother texture.
For a chunkier texture, mash with a fork; for a smoother consistency, use a blender.
Heat a tablespoon of oil in a skillet and sauté the chopped onion until fragrant but still slightly crunchy.
Avoid overcooking the onions to maintain their crunch.
Mix the sautéed onions, salt, and finely chopped scotch bonnet pepper into the mashed eggplant mixture.
Adjust the amount of pepper to your heat preference.
Serve the smoky eggplant mash warm or at room temperature with your choice of bread or as a side dish.
Garnish with fresh herbs like cilantro or parsley for added flavor and color.
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