Eggplant Recipe

Roast the eggplants

Preheat the oven to 220°C (425°F). Prick the eggplants a few times with a fork to release steam. Place directly on a baking tray lined with foil or on a rack and roast for 35–45 minutes, turning once, until the skin is charred and the flesh is very soft. Alternatively, char over an open flame on a gas burner, turning until uniformly blackened and collapsed.

Remove the roasted eggplants to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this makes peeling easier. Once cool enough to handle, split each eggplant lengthwise and scoop the flesh into a colander or sieve; allow excess liquid to drain for 5–10 minutes, then transfer to a mixing bowl.

Using a fork or spoon, mash the eggplant flesh to a chunky but spreadable consistency. Stir in the minced garlic, 2 tbs olive oil, 2 tbs lime juice, salt, black pepper, chopped cilantro and chili flakes if using. Taste and adjust seasoning. Set aside to allow flavors to meld while you prepare the salad (10 minutes).

If using dried pigeon peas: soak and cook ahead according to package instructions until tender (or use canned peas drained and rinsed). For this recipe use 1.5 cups cooked/drained peas. If peas are hot, cool to room temperature before assembling.

In a medium bowl combine the cooked pigeon peas, wall rocket (arugula), sliced red onion and halved cherry tomatoes.

Whisk together 1 tbs olive oil and 1 tbs lime juice with 1/2 tsp salt and 1/4 tsp black pepper. Pour the dressing over the pea-arugula mixture and toss gently to combine. Adjust seasoning to taste.

Toast the pecans: heat a small dry skillet over medium heat, add the pecans and toast, stirring frequently, for 3–4 minutes until fragrant and slightly darker. Remove from heat and toss immediately with 1 tsp extra-virgin olive oil and 1/4 tsp smoked paprika (if using) so the oil and paprika coat the nuts. Let cool slightly and roughly chop.

To plate: Spread a generous portion of the Baigon Choka on each serving plate (about 1/3 to 1/2 cup per person). Spoon or mound the pigeon pea and wall rocket salad beside or on top of the eggplant, creating contrast between the creamy roasted eggplant and the peppery salad.

Scatter the toasted chopped pecans over the salad and eggplant for texture. Finish with extra cilantro leaves and a light drizzle of olive oil or an extra squeeze of lime if desired. Taste and adjust salt and pepper.

Serve immediately at room temperature. Leftovers: store components separately (eggplant mixture and salad) in airtight containers in the fridge for up to 3 days; add pecans just before serving to keep them crunchy.