When it comes to making easy side for breakfast lunch or dinner, there is nothing quite like Roasted Eggplant or Baigan Choka as it’s called in the Caribbean. For me, I like it simple, nicely roasted with lots of garlic and seasoned with salt and pepper. And this recipe is just that, easy, simple and delicious.
When it comes to Roasted Eggplant or Baigan Choka, most of the time it is done over a fire to give that nice charred and roasted flavor. Lots of the time it is done on a gas stove over an open flame or sometimes we do it when we fire up the grill. Unfortunately, it isn’t possible to fire up the grill every time we want to enjoy this dish so we found a way to do it in our electric oven.
We simply slit the Eggplant or Melongene lengthwise, cut some slits, stuff it with garlic, drizzle with oil, then roast in a 425°F oven for about 30 – 45 minutes until it’s nice and charred.