Baigan Choka: Bring Tradition to Your Kitchen

Baba ganoush, also known as baba ghanoush, is a popular Middle Eastern dish made with roasted eggplant, tahini, garlic, olive oil, and lemon juice. The name baba ganoush originates from the Arabic word “baba” which means father and the word “ganoush” which means pampered or spoiled. This dish has become a staple in Middle Eastern cuisine and has gained popularity in other parts of the world due to its unique and delicious flavor.

Traditionally, baba ganoush is made by roasting the eggplant over an open flame until the skin is charred and the flesh is soft. The eggplant is then peeled and mashed with tahini, garlic, olive oil, and lemon juice to create a creamy dip that is perfect for dipping pita bread or vegetables. Some variations may include additional ingredients such as parsley, mint, or cumin. Baba ganoush is a healthy and flavorful alternative to other dips and spreads and is a great way to incorporate more vegetables into your diet.

baigan choka

Prep Time10 : minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes

Course: Side Dish, Vegetarian

Cuisine: East Indian

Servings: 5

Ingredients

  • 2 medium baigan eggplant
  • 2 cloves garlic
  • ½ onion finely chopped
  • 3 tbsp. Olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like.
  2. (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
  3. Remove from heat and place the roasted baigan on paper. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl.
  4. Be careful when scooping out the flesh because you don’t want any black flecks of the roasted skin with the flesh.
  5. Mash the baigan to a smooth consistency and mix in one clove of the chopped garlic and the onion. Fry the other clove of garlic, until golden brown, in some oil using a kalchul (ladle).
  6. Pour the fried garlic and oil over the baigan and mix (chongkaying). Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
  7. Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste. Mix well. Serve hot.

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Recipe © Simply Trini Cooking. All rights reserved

Baigan Choka

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Vegetarian
Cuisine: East Indian
Servings: 5
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 2 medium baigan eggplant
  • 2 cloves garlic
  • ½ onion finely chopped
  • 3 tbsp. Olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  • Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like.
  • (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
  • Remove from heat and place the roasted baigan on paper. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl.
  • Be careful when scooping out the flesh because you don’t want any black flecks of the roasted skin with the flesh.
  • Mash the baigan to a smooth consistency and mix in one clove of the chopped garlic and the onion. Fry the other clove of garlic, until golden brown, in some oil using a kalchul (ladle).
  • Pour the fried garlic and oil over the baigan and mix (chongkaying). Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
  • Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste. Mix well. Serve hot.
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