The Trinidad style of Baigan Choka is very simple when compared with the many varieties of Baigan Chokha from India and of the closely related dish, Baingan Bharta. The Trinidad version is lighter and simpler in flavours, but still so delicious. I am constantly amazed how a simple shift in ingredients can create an utterly different dish.
This style of eggplant dip is served with roti, naan, paratha or other flatbread. This recipe, one of Ottolenghi’s, uses hot oil flavoured with onion and some vigorous whisking to achieve a wonderful creaminess and subtlety. To make it even milder, leave out the garlic and use less chilli, if you like, but I like it spicy and will sometimes add a squeeze of lemon juice. Not traditional but I like the way it brings all the flavours together.
As mentioned, it is an Ottolenghi dish from Plenty More – we are cooking our way through this book. Note that I often massage the recipes to suit what is available from our garden and pantry. We have not made changes in this recipe, but for his original writings check his books and his Guardian column.
Browse all of our Eggplant dishes and all of our Bharta recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. If you are interested, all of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.