Guyanese Baigan Choka Recipe | Balanjay Choka | Roasted Eggpant- Episode 58

eggplant

🥗Healthier: zucchini

💰Cheaper: cooked potatoes

Zucchini offers a similar texture with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats and flavor.

Wash the eggplants and prepare them for roasting.

Stuff each eggplant with garlic and a quarter piece of aji pepper.

Cut the eggplants into 3 or 4 sections to allow heat to penetrate.

Wrap each stuffed eggplant in foil, ensuring there are no creases or openings.

Oil the skin of the eggplants to prevent sticking during roasting.

Place the wrapped eggplants on the stove and roast for about 30 minutes, turning them every 10 minutes for even cooking.

Check the texture of the eggplants; they should become softer and flatter as they roast.

Remove the eggplants from the stove when they are fully roasted and set aside.

Roast the tomatoes until they are soft and the skin can be easily removed.

Peel the skin off the roasted eggplants and tomatoes, discarding the skins.

Chop the onion and scallions, then sauté them in oil until fragrant.

Combine the mashed eggplant and tomato with the sautéed onion and scallions.

Season with salt and aji or bouillon cubes to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary