Baigan and Tomato Choka

Stab the Baigan

1. Take a kitchen knife and carefully poke garlic clove-sized holes into the eggplant.
   • Do not stab yourself.
2. Slice garlic and stick it in the incision.
3. Wrap eggplant and Tomatoes in foil (separately).

Roast over Flame

1. Roast eggplant over an open flame, flipping once soft to touch.
   • Typically 20-25 minutes depending on the size of the eggplant and strength of the flame.
   • Poke it with your finger or a tong to get a rare steak feel (or when the eggplant gives way). Do not burn yourself.
2. Roast Tomatoes in their foil until soft.
3. Roast spicy peppers and onions over flame until charred.

‍

Roast in Oven

1. 400 F/200 C, roast it until golden brown (35-45 minutes)

Combine

1. Carefully open foil packets while preserving the roasting juices.
2. Slice the eggplant skin vertically to begin scooping out insides into a new bowl.
3. Place roasted tomato in a new bowl or combine with eggplant.
4. Add roasted onion and peppers to the veggies.

Tadka

1. Heat up some neutral oil or ghee and splash it over the onions and peppers.

Storage Container

• 1 week in the fridge
• 6 months in the freezer

Is this baba ghanoush? 

Same basic principles, except seasoning blends are added to the eggplant.