🇬🇾Guyanese Baigan Choka (Roasted Eggplant)🇬🇾

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.

Preheat the oven on the broiling feature.

Place eggplant, tomatoes, red chili, garlic, and onion on a tray for roasting.

Roast the vegetables in the oven, checking and rotating them occasionally.

After about 15 minutes, remove the peppers and garlic, then continue roasting the eggplant and tomatoes.

Once the eggplant has roasted for about 1 hour, remove it from the oven and let it cool slightly.

Cut the eggplant in half and scrape the flesh into a strainer to remove excess water.

Peel the skin off the roasted tomatoes and add to the bowl with the eggplant flesh.

Slice the onion and add it to the bowl as well.

Use a garlic press to add the roasted garlic to the mixture.

Chop the roasted peppers and add them to the bowl.

Heat 2-3 tablespoons of oil in a skillet over medium-high heat.

Add the chopped scallions, celery leaf, and green chili to the hot oil and sauté for about 30 seconds.

Combine the sautéed mixture with the eggplant and tomato mixture, mashing it together until it reaches a paste consistency.

Add adobo seasoning, accent seasoning, and salt to taste, mixing well.

Taste and adjust seasoning as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary