Baigan Choka (Roasted Eggplant)

A mashed roasted eggplant dish infused with garlic, pepper, and oil. Great as an appetizer, entrée, or quick snack.

📝 Ingredients

• 2 eggplants (baigan/melongene)
• 1 hot pepper
• 6 cloves garlic (sliced (divided))
• 6 tablespoons oil (for roasting)
• 3 tablespoons oil (for finishing)
• Salt (to taste)
• 1 small onion (very thinly sliced)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Remove only the green tops from the eggplants (do not cut off the stem). Wash and dry.
3. 3Cut slits into the eggplants and stuff them with slices from about 5 cloves of garlic.
4. 4Coat eggplants and hot pepper in oil and place on a foil-lined baking sheet.
5. 5Roast in the oven. Remove the pepper after 5 minutes. Continue roasting eggplants for 20–25 minutes until the skin wilts and the inside is tender.
6. 6While roasting, thinly slice the roasted pepper.
7. 7When eggplants are cool enough, slice open and scoop out the flesh into a bowl.
8. 8Add sliced pepper and onions. Salt to taste.
9. 9Heat the remaining 3 tablespoons of oil in a pan and fry the remaining garlic slices until toasted.
10. 10Pour garlic oil over the eggplant mixture. Mix well and serve.