Baigan choka from Plenty More (page 293) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.281 in the US edition.

  • Ganga108 on March 02, 2022

    This 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 uses hot oil flavoured with onion and some vigorous whisking to achieve a wonderful creaminess and subtlety. Delicious!

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