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Baigan Choka (Caribbean Aubergine Dip)


Vegetarian, Vegan, Dairy free, Gluten free

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Rate this recipe 3.2/5 (197 Votes)


  • 3 medium aubergines
  • 1 mild red chilli
  • 1/2 tbsp olive oil
  • 1/ tbsp sunflower oil
  • 1/2 small onion - thinly sliced
  • 1 garlic clove - crushed
  • 1 tbsp chopped chives
  • Salt


servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 35mins
Cost Average budget


Step 1

Prepare the onion, garlic and chives. Use tongs to toast the aubergine over a medium flame on the hob until charred. This should take about 15 minutes, until the skin is blackened. Then roast the chilli until it chars.

Step 2

Allow the aubergines to cool. Then take a spoon and scrape out the flesh, discarding the skin. The flesh is then be placed in a sieve to drain for 30 minutes. Meanwhile, peel the chilli and chop, removing the seeds.

Step 3

After 30 minutes, place the aubergine and chilli into a blender with a whisk attachment and whisk for 3 minutes.

Then heat the oils and cook the onion for a minute on a high heat. Pour the hot oil and onion back into the aubergine mixture and blend again. Add garlic, chives and a pinch of the salt. Blend again. Taste, add more salt if required.

Alternatively, grill the aubergines and chilli for a stronger flavour. The aubergine will take 70 minutes approximately, turning every 20 minutes until blackened. The chilli can be cooked for the last 10 minutes.

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