Hitting home for anyone? Spice it up a lil’ with this easy peezy, flavorful recipe. A ‘choka’ is basically a dip made from roasting the ingredients. Perfect for using that eggplant (or ‘baigan’ in Trinidadian lingo) that’s sitting down in your fridge. Put with pitta bread and enjoy! Yuh done know!
Caribbean Baigan Choka
Cost per serving: £1.06
- 1 eggplant
- 1/2 onion
- 1 tomato
- 4-5 garlic cloves
- 1 tbs oliveoil
- 1 chive stalk
- 2 sprigs thyme
- salt & pepper to taste
- scotch bonnet pepper to taste (optional, dried or fresh)
- 1 pitta bread
- Step 1 Set oven to 425°F.
- Step 2 Slice onion, tomato and chive stalk. Chop garlic cloves in half.
- Step 3 Cut off tops of eggplant and make a pocket-like slit down the middle.
- Step 4 Place (or rather, stuff) the chopped ingredients into the eggplant slit (garlic first- it may burn if it’s too near the top).
- Step 5 Place on a tray and pop into the oven for 35-40 mins (test the eggplant with a fork- if it’s quite mushy, you’re good to go!).
- Step 6 Spoon out the flesh.
- Step 7 Add salt, pepper, scotch bonnet and thyme, and mix up a little.
- Step 8 Serve with pitta bread (or toast if that’s more convenient) and enjoy!