Baigan Chokha Recipe (Charred Eggplant With Garlic and Tomatoes)

My household hails from the northeastern Indian state of Bihar, the place baigan chokha—a dish of charred eggplant mashed with garlic, roasted tomatoes, lime juice, onions, and mustard oil— reigns supreme. It’s a facet dish, a condiment, and the only, tastiest method to unintentionally eat a complete eggplant in a single sitting. For my household and me, there isn’t a higher method to put together this summertime crop.

Biharis aren’t the one individuals who adore baigan chokha: The dish is beloved by many Indo-Caribbeans—members of the Indian diaspora who dwell within the Caribbean, together with Trinidad and Tobago, Guyana, and Barbados. (Whereas Indians sometimes spell the dish “chokha,” Trinidadians usually seek advice from it as “choka.”) Some Indo-Caribbean variations of baigan chokha might name for culantro as a substitute of cilantro, spring onions as a substitute of purple onion, or scotch bonnet pepper as a substitute of Thai chile. As a result of so many Indo-Caribbeans can hint their roots to the identical northeastern area of India, there’s a shared historical past and tradition with these on the South Asian subcontinent. Right this moment, many Indo-Caribbeans take pleasure in the identical music, festivals, and meals—together with baigan chokha—as their Indian brethren.    

4 Suggestions for Making Scrumptious Baigan Chokha

Lower slits into the eggplant—then stuff them with garlic. Although you possibly can roast garlic on the facet after which incorporate it into the dish later, the simplest method to imbue eggplant with garlic’s candy taste is to prepare dinner the garlic throughout the eggplant.  

Broil the eggplant till very tender. Individuals usually complain that eggplants are tannic when uncooked or solely frivolously cooked. However charring the eggplant—whether or not you’re utilizing candy, early-season Chinese language eggplants or giant, meaty globe eggplants—quells its bitterness and astringency. It additionally brings out the fruit’s pure candy, savory flavors whereas softening its powerful flesh. Err on the facet of overcooked: The inside flesh must be tender, scoopable, and fall-apart tender, and the outside must be charred and virtually totally burnt-looking throughout.

Mash, don’t chop. For a smoother, extra scoopable dip that resembles the feel of conventional baigan chokha, use a potato masher or your fingers. It might be tempting to make use of a food processor, however it’ll mix the eggplant far an excessive amount of, leading to a purée, which isn’t what we’re going for.

To complete, attain for a daring olive oil. Should you have been to eat baigan chokha In India, you’d probably be hit with mustard oil’s pungent and nose-wrinkling warmth. The ingredient is produced from pressed mustard seeds and will be tough to seek out within the US and Europe; when you can’t find any mustard oil, do as I do and attain for probably the most assertive extra-virgin olive oil you could have—the sort you’d take pleasure in uncooked, both as a drizzle or in a French dressing. Whereas it’s not a precise alternative for mustard oil, its vegetal and mildly peppery notes are a better approximation than some other oil. (Although when you have—or can discover—mustard oil, this could be the place to make use of it.)

The way to Serve Baigan Chokha

Scoop baigan chokha up with scorching flatbread like roti or paratha, serve it as a zingy summer time dip with assorted crackers, or take pleasure in it by itself. Should you’re heating up the grill or broiler this summer time and need a smoky, satisfying vegetarian facet, baigan chokha is the reply. Take pleasure in it scorching, room temperature, or—as I love to do when I’ve loads of leftovers—chilly from the fridge alongside fried eggs.