East Indian

Baingan Chokha (Smoky Mashed Roasted Eggplant)

Name: Baingan Chokha (Smoky Mashed Roasted Eggplant)
Total time: 25 min
Yield: 4 servings
Cuisine: East Indian
Ingredients: 1 eggplant, large; 3 tbsp mustard oil; 1/2 cup onion, finely chopped; 1 tomato, finely chopped; 3 cloves minced garlic; 3 green chilies, chopped; 2 tbsp chopped cilantro; 1 tbsp lemon juice; 1 tsp salt

Rina @rina_b

Baingan Chokha (Smoky Mashed Roasted Eggplant) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy Diabetic friendly Low carb High fiber Vegetarian Pescatarian Vegan Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

1 eggplant, large
3 tbsp mustard oil
1/2 cup onion, finely chopped
1 tomato, finely chopped
3 cloves minced garlic
3 green chilies, chopped
2 tbsp chopped cilantro
1 tbsp lemon juice
1 tsp salt

How to cook it

Rub the whole eggplant with a little oil, prick it a few times with a fork, and roast directly over an open flame, turning often, until the skin is fully charred and the flesh is soft, about 15 minutes (or roast in a hot oven).
Let it cool slightly, then peel off the charred skin and mash the smoky flesh with a fork.
Add the onion, garlic, green chilies, tomato, and cilantro to the mashed eggplant.
Drizzle with mustard oil and lemon juice, season with salt, and mix well.
Serve at room temperature as the smoky, everyday half of a Bihari thali.

Watch how to cook Baingan Chokha (Smoky Mashed Roasted Eggplant)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Baingan Chokha (Smoky Mashed Roasted Eggplant), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Aloo Posto (Potato in Poppy Seed Paste)
  
  35 min
The protein alongside
- Arhar Dal (Bihari-Style Toor Dal)
  
  30 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Baingan Chokha (Smoky Mashed Roasted Eggplant) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Baingan Chokha (Smoky Mashed Roasted Eggplant)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 120 kcal
Protein: 2 g
Carbs: 10 g
Fat: 8 g
Fiber: 3 g
Sugar: 4 g
Sodium: 360 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Baingan Chokha (Smoky Mashed Roasted Eggplant) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.