Roasted Eggplant Choka! (Baigan Choka). There is no doubt in my mind that the process of roasting eggplant over an open flame influences the end results of this particular dish. Let’s just say if you don’t roast the eggplant you’ve missed the mark on the dish. Roasted Eggplant Choka is one of those recipes that call for simple ingredients (Eggplant/Baigan, Hot Pepper, Onion, Salt, Roasted Cumin, Oil) that require a few simple steps but the end results are phenomenal. Even when my Grammy could use her modest but comfortable indoor kitchen, she chose to use the coal pot or fireside in her very rustic outdoor kitchen (think no walls, dirt floor, rustic – no luxuries here folks). The eggplant, along with other ingredients, would be roasted and prepared as soon as they came off the fire, so that there was no chance of cooling down. This meant fingers coming into contact with flaming hot ingredients (Grammy didn’t seem to mind). The end result is an eggplant dish that has a rich smoky flavor, and a texture similar to that of a fairly smooth dip. Typically served with Sada Roti or Roast Bake, I have found that it can be used as a main or side, and really good as a dip with your favorite chips. Stop by the Bellingham Farmer’s Market on Saturday or our store to pick up a container.