It’s no secret that I have an ever so slight obsession with all things eggplant, especially when it comes to dips. I’ve already shared recipe for Moutabal egg plant dip, and now it’s the turn of this spicy roasted eggplant dip (aka baigan choka (Trini)/baigan bharta (Indi)). This chili eggplant dip recipe is inspired by the spicy Trini-Indian eggplant dip called ‘Baigan Choka’ and similar to Indian-style ‘Baigan Bharta’ but with a bit of a twist. The dish’s traditional version roasts the eggplant over a naked flame for a deep, smoky flavor. However, in this recipe, I use an oven-roasted eggplant version below (with a flame version added as a bonus, of course!). I also often blend the spicy eggplant mixture into a smooth dip, rather than hand-mashing, depending on what I’m in the mood for. The result is a mashed eggplant dish that can be served as a side, dip, or eggplant spread and is spicy, flavorful, and delicious!
What Is Baigan Choka?
Baigan Choka (baigan being eggplant) is a roasted, mashed eggplant dish popular in Trinidad and Tobago with Indian roots, likely from migrant Indian workers. Choka is a way of preparing food that includes roasting ingredients over an open flame for a smoky flavor and then mashing them. In this recipe, I’ve adapted it to be winter-friendly (or rather ALL kitchen friendly for those without a grill/open-flame option) with an oven-roasted method (no flame needed). In Trinidad-style Baigan Choka, the eggplant is also roasted with garlic (and other ingredients) nestled inside slits made into the eggplant to infuse it as it cooks. This Caribbean eggplant dish is also combined with Scotch Bonnet pepper for a very spicy twist.
Baigan Choka vs Baigan Bharta
There is a similar dish in India called baigan bharta (or baingan bharta), which is very similar and combines charcoal/fire-cooked eggplant minced with cooked tomato, onion, garlic, chili, cumin, cilantro, and mustard oil. As far as I can tell from my research, the Indian version is also more likely to include the ‘chunkaying’/’chongkaying’ step of pouring hot oil (usually mustard oil) over the eggplant mixture and combining, just before serving – though I have seen a few baigan choka recipes use other oil or even butter. My recipe is inspired by both versions and combines roasted eggplant with tomatoes, onion, chili, and a scotch bonnet pepper for a flavorful, spicy eggplant dip or spread. If there are more differences between choka vs. bharta, maybe someone can let me know in the comments? I’d love to learn more.
How To Choose Eggplant
The main ingredient of Baigan choka is eggplant. So it’s a good idea to choose the best one that you can. This means choosing one that is dark purple, glossy, and firm to the touch. Look for a green stem, which can indicate ripeness (eggplants tend to become bitter as they age, so the fresher, the better). If you want one with fewer seeds, you may prefer to use multiple smaller eggplants compared to the one extra-large eggplant I use, as I’ve heard that smaller ones can be less bitter and are likely to have fewer seeds. Choosing a ‘male’ eggplant also usually means fewer seeds. To check for a male vs. female eggplant, look at the scar at the bottom of the eggplant (if there is one). If it is rounded, then it’s male; if it’s more like a ‘dash’ shape (a bit more elongated), it’s female.
The Ingredients
How To Roast Eggplant For Baignan Choka/Bharta
In The Oven
Step 1: Prepare the ingredients
First, peel the onion and garlic and slice the chili peppers into two or four pieces. If you’re using cherry tomatoes, you can keep them whole; otherwise, cut larger tomatoes into wedges. Then, wash and dry the eggplant. Next, you’ll need to create 4 slits in the eggplant (evenly apart, so there is one on every side of the eggplant), lengthwise along the entire eggplant. This will create ‘pockets’ in the eggplant (refer to the images below). Stuff the pockets with some of the garlic, onion, tomatoes, and herbs. This will help the flavors to infuse while they cook. Then drizzle the whole eggplant with a little olive oil.
Step 2: Roast the eggplant
Roast the stuffed eggplant in a preheated oven for around 20 minutes at 400ºF/200ºC. Optionally, turn on the broiler at the end and broil it for a little while longer to add some charred flavor to the ingredients.
Step 3: Remove the skin
Once baked, remove the eggplant from the oven and allow it to cool down enough to handle. You can then remove the skin from the eggplant. I find it easiest to peel the skin. However, you can ‘scoop’ out the flesh with a spoon if preferred.
Step 4: Mash The Spicy Eggplant Mixture
Finally, add all of the ingredients to a food processor, add salt & pepper and blend into the desired consistency (this can be fairly chunky or super smooth). Alternatively, you can hand-mash the spicy eggplant mixture using a potato masher or even pestle & mortar.
With A Flame
Traditionally, baigan choka is roasted over an open-flame, which imparts a delicious smoky flavor. If this is something you want to try, you can use a similar method to this Moutabal eggplant dip. Roast the eggplant over the open flame of your gas-cooker for about 5 minutes on each side until the skin is blistered and it’s limp/soft and is easily pierced with a skewer or knife. It’s a good idea to use a heatproof ‘rack’ over the flame so that the eggplant cooks evenly. I find this is more of a hassle due to the nestled ingredients within the eggplant ‘pockets’. So, if doing the above, it’s a good idea to place tin foil on your stovetop base for easier clean up (as juices will run). You can alternatively separately blister the tomatoes and pepper and then chop and saute the onion, tomatoes, and chilies until softened. Once all ingredients are ready, combine and mash.
How To Serve
This baigan choka is traditionally served alongside fried bread or other flatbreads like roti or paratha. You can also serve it with rice (like this brown rice) or other grains (like quinoa), or even a dhal. I like to eat it as a roasted eggplant dip with crackers (like these seed crackers, or naturally colored crackers), or with pita chips. You can also use it as an eggplant spread to up the flavor in recipes. For example, within sandwiches or pita, burgers, wraps, or tortillas using this tortilla hack, etc.
How to store Baigan Choka?
Fridge: allow the roasted eggplant dip to cool and then store in the refrigerator in an airtight container for between 2-3 days. Freezer: allow it to cool and transfer to a freezer-safe container. It can then be stored for up to 3 months. Allow it to thaw in the refrigerator before using.
Can you reheat the roasted eggplant dip?
Yes. You can reheat the roasted eggplant dip on the stovetop or in the microwave until warm through.
Can I substitute the Scotch Bonnet Pepper?
Yes, of course. Scotch bonnet peppers are INCREDIBLY hot. In fact, they contain between 100,000-350,000 Scoville heat units in some cases double that of Thai chilies and more than 12 x that of Jalapeños (at 2500-8000). With that in mind, if you aren’t a massive fan of heat, then you can easily adapt this recipe to suit your needs. Here’s a handy chart of alternatives and their heat levels. EXTREMELY Hot
Bell Pepper: 0 (no heat) Anaheim: 500- 2500
Poblano pepper: 1000-1500 Red Jalapeños: 2500-8000
Serrano Pepper: 10,000- 23,000 Cayenne Pepper: 30,000-50,000
Thai Chili: 50,000-100,000 Habanero: 100,000- 350,000
Ghost Pepper: 855,000-1,041,427 Trinidad Scorpion: 1,200,000- 2,000,000
There are more options, of course, but this is a guideline.
Other Recipe Notes
Adapt this to your preferred heat level: I know Scotch Bonnet definitely will be too spicy for many, so feel free to adjust this spicy eggplant to your preferred level, so it’s enjoyable for you. Be careful when preparing chilies: be careful not to touch your face, especially your mouth and eyes. If possible, wear gloves. The onion: some traditional versions of this dish use raw onion or lightly saute it. I roast mine – feel free to add it raw if preferred. Feel free to omit the tomatoes: this spicy eggplant recipe works really well with and without tomatoes. To add the ‘chunkaying’/’chongkaying’ step: heat 2-3 Tbsp oil (olive oil or mustard oil work well, though you could also use ghee or even butter for alternative options) until it’s scalding, and then pour this directly over the mashed spicy eggplant mixture and mix well. Feel free to experiment with spices: for example, Punjabi versions of this roasted eggplant dip often include cumin and garam masala.
Related Recipes & Dips
If you try this spicy roasted eggplant dip (baigan choka) recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
