Roasted Eggplant or Baigan Choka

August 16, 2020OffTheWheatenPathTT

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.

 

We then remove the flesh, add it to a bowl, season with salt and pepper, then serve with some Gluten Free Sada, our Gluten Free Crackers or Gluten Free Bread for a delicious dinner or morning treat. 

Roasted Eggplant or Baigan Choka
Gluten Free Roasted Eggplant
Yield: 4 Servings

Roasted Eggplant (Baigan Choka)

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour

Naturally gluten free and delicious our Roasted Eggplant or Baigan Choka is a great easy dish to make and it's full of flavour.

Ingredients

  • 2 Eggplants
  • 1 Head of Garlic
  • Coconut Oil, Olive Oil or Garlic Infused Coconut Oil
  • Salt and Pepper to Taste

Instructions

  1. Preheat oven to 425°F. Line a tray with parchment and set aside.
  2. Slice the eggplant lengthwise and create slits in the flesh.
  3. Peel the head of garlic and crush the cloves.
  4. Stuff the eggplant with the garlic cloves dividing them among the four eggplant halves.
  5. Drizzle generously with oil then place face down on the parchment sheets and bake for about 30 - 40 minutes until the flesh is soft and cooked, and the garlic is roasted. roasted eggplant
  6. Remove from oven, let cool slightly, then using a spoon and fork, gently remove the flesh from the skin of the eggplant. It will be very soft.
  7. Add cooked eggplant to a bowl, mash with a fork to combine then season with salt, and pepper to taste. If you want a little spice, add some pepper sauce, then serve.

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