How to make Trini Baigan Choka ( VEGAN ) - Episode 2049

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.

Cut an opening into the side of the eggplant (byon) and insert 2 cloves of garlic deep inside, then close it tightly.

Place the eggplant on an open flame and allow it to char on all sides until it starts to sizzle and bubbles form, indicating moisture is cooking the inside.

Roast 1 scotch bonnet pepper on the flame until it chars slightly on the outside and becomes tender.

Once the eggplant is very tender, remove it from the flame along with the pepper.

Cut open the eggplant, removing excess charred skin while keeping some for flavor, and scoop out the soft flesh into a bowl, along with the soft garlic.

Mash the garlic and eggplant together until smooth.

Season the mixture with salt to taste and mix well.

Heat avocado oil in a ladle until it's smoking hot, then add chopped onion and pour the hot oil over the onions to 'chunk' them.

Mix the onion into the eggplant mixture and adjust salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary