Roasted Indian Eggplant Dip
It sounds funny when i was writing a title of this post.Back home we called it ‘Baingan ka Chokha’.The homemade version is much less spicy and oily then what is sold in Indian restaurant here under the name of ‘Baingan Bharta’.
‘Baingan’ is hindi for eggplants or as i knew it as Brinjal in Indian english growing up.’Bharta’ and ‘Chokha’ just means mashed up.The best kind of this dip are the ones which are cooked in “chulha” in Indian villages,like my grand mother still prefer to do.
Notice the man in this picture,he is making Roti over chulha,a clay oven.In the villages,they use woods or hay for the fire in these ‘chulhas’.
- You can use any eggplant but if its big Italian eggplant,i would cut in two pieces just so that it roast properly.I prefer Chinese/Japanese eggplants which are smaller in size and cook evenly.
- You can cook the eggplant by broiling or directly char it over the stove top,top of cast iron skillet covered.You can also boil and roast it.I find it time consuming.So i prefer broiling.