Baigan Choka (eggplant dip) Recipe In The Oven.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat with a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

Trim the eggplant by removing the extra stem.

Cut slits in the eggplant to help it cook through.

Stuff the slits with thinly sliced garlic.

Preheat the oven to the broil setting at 525°F.

Prepare a sturdy roasting pan lined with tin foil to catch drippings.

Place the eggplant in the roasting pan and drizzle with vegetable oil, massaging it into the eggplant.

Add a whole Scotch bonnet pepper to the pan.

Broil the eggplant in the oven for about 25-30 minutes, flipping halfway through.

Once charred, remove the eggplant and Scotch bonnet from the oven and let cool slightly.

Cut the eggplant open and scoop out the insides into a bowl, discarding the skin.

Crush the eggplant flesh with a pestle or mortar along with the Scotch bonnet pepper and garlic.

Heat a couple tablespoons of olive oil in a small pan until just before smoking.

Slice a small onion finely and place it on top of the crushed eggplant mixture.

Pour the hot olive oil over the onions to soften their flavor.

Mix everything together thoroughly and adjust seasoning with salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary