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Smoky Eggplant Chokah (Bihari Baingan Chokha) – vegetarian recipe
Stav Kogan

Smoky Eggplant Chokah (Bihari Baingan Chokha)

Transport your taste buds to Bihar, India, with this incredible Smoky Eggplant Chokah. Eggplant and tomatoes are charred to perfection, then mashed with fresh chilies, herbs, and pungent mustard oil for a soul-satisfying dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1 serving
Calories: 85
Ingredients Method Nutrition

Ingredients
  

  • 1 lb or 450 g slim, tender eggplants, Japanese or Italian variety
  • 8 oz or 225 g plum tomatoes, about 2 medium
  • ⅓–½ teaspoon or 2-3 g (0.11 oz) salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 fresh green chilies, finely chopped
  • 1½ tablespoons or 15 g (0.53 oz) shallots, peeled and finely chopped
  • 2 teaspoons or 2 g (0.07 oz) fresh mint, finely chopped
  • 2 tablespoons or 8 g (0.28 oz) fresh cilantro, chopped
  • 2–3 teaspoons or 10-15 ml (0.5 fl oz) fresh lime juice
  • 3 teaspoons or 15 ml (0.5 fl oz) mustard oil, or a high-quality extra-virgin olive oil
  • for the Best Chokah
  • For the ultimate smoky flavor, roast the eggplant and tomatoes directly over a gas stove flame using tongs, or on an outdoor grill, until charred and tender.
  • The pungent, sharp flavor of mustard oil is key to an authentic Bihari chokah. If you find it too strong, you can gently heat the oil in a small pan until it just starts to smoke, then let it cool before using to mellow its flavor.
  • This dish tastes even better the next day! Make it ahead and store it in an airtight container in the refrigerator to allow the flavors to meld and deepen.
  • For a creamy twist, mix the finished chokah with a few tablespoons of thick, plain yogurt to create a delicious raita-style dip or accompaniment.

Method
 

  1. Preheat your broiler to its highest setting.
  2. Line a baking sheet with aluminum foil for easy cleanup.
  3. Pierce the eggplants all over with a fork and prick the tomatoes in a few spots.
  4. Place them on the prepared baking sheet and position it as close to the broiler's heat source as possible.
  5. Broil the vegetables, turning them occasionally, until the skins are charred and blistered all over and the flesh is completely soft. Slender eggplants and tomatoes will take about 15–20 minutes.
  6. Remove them from the oven and let them cool in a sieve set over a bowl until they are comfortable to handle.
  7. Once cooled, carefully peel the charred skin off the eggplants and tomatoes. Finely chop the smoky pulp and transfer it to a mixing bowl.
  8. Add the salt, black pepper, green chilies, shallots, mint, cilantro, lime juice, and 2 teaspoons (10 ml / 0.3 fl oz) of the mustard oil to the bowl.
  9. Mix everything thoroughly until well combined.
  10. Taste and adjust the seasonings as needed.
  11. Transfer the chokah to a serving bowl.
  12. Drizzle the remaining 1 teaspoon (5 ml / 0.2 fl oz) of mustard oil over the top before serving.
  13. Enjoy it cold or at room temperature.

Nutrition

Calories: 85kcalCarbohydrates: 12gProtein: 2gFat: 4g

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