Trini Baigan Choka & Tomato Choka with Sada Roti (Fire-Roasted Eggplant & Tomato Mash) – Authentic Trinidad and Tobago Recipe
Smoky fire-roasted eggplant and tomato mashes finished with sizzling garlic oil and scallions.
- Country of Origin
- 🇹🇹 Trinidad and Tobago (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Char-roasted purple eggplants, Blistered plum tomatoes, Warm unleavened flatbread, Raw minced garlic, Hot mustard/coconut oil
Ingredients for Trini Baigan Choka & Tomato Choka with Sada Roti (Fire-Roasted Eggplant & Tomato Mash) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-roasted purple eggplants, prepped into bite-sized pieces
- 1.5 cups blistered plum tomatoes, washed and trimmed
- 1 cup warm unleavened flatbread
- 1 medium onion and 3 cloves garlic, finely minced with raw minced garlic
- 1.5 tbsp traditional Trinidad and Tobago seasoning (hot mustard/coconut oil, scallions, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, raw minced garlic, and hot mustard/coconut oil, scallions, chili for 3 minutes until fragrant.
- Combine char-roasted purple eggplants and blistered plum tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with warm unleavened flatbread and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.