Balanjay/Baigan Choka Recipe (Eggplant Dip)

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini provides a similar texture and flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Make a slit in each eggplant and insert garlic cloves inside.

Insert the hot pepper into one of the eggplants.

Brush vegetable oil on the eggplants and wrap them in foil.

Place the wrapped eggplants in a foil pan and cook on low heat on the stove.

Cut the plum tomatoes in half, brush with oil, and place them cut-side down in a pan to cook on the stove.

Cook the eggplants on medium heat, flipping occasionally until soft.

Remove the roasted tomatoes from the stove, peel off the skin, and mash them in a bowl.

Remove the skin from the roasted eggplants and scoop out the flesh into a bowl.

Add the mashed tomatoes to the eggplant and mix well.

Chop the green onions and onion into small pieces.

Heat 2 tablespoons of vegetable oil in a pan and sauté the chopped onions and green onions for 2-3 minutes.

Add 1 teaspoon of garlic powder to the sautéed onions and stir for a minute.

Combine the sautéed onion mixture with the eggplant and tomato mixture, mixing well.

Add salt to taste and mix thoroughly before serving.

Cooking Techniques

Equipment Needed

Spice Level: