Baigan choka is to Trinidad and Tobago what baba ghanoush is to the Middle East and the rest of the world. It’s one of my favorite vegetarian breakfast dishes. In Trinidad, and probably some of the other Caribbean islands, we refer to eggplant as "baigan", so if I use it interchangeably I do so unconsciously. Baigan choka is traditionally eaten with roti, including sada (plain) roti or paratha roti (buss up shot).
Slice each garlic clove lengthwise in half. Make 4 slits in each eggplant, about 1 inch deep and insert garlic.
Place over an open flame (or under the broiler in the oven) and roast until the skin is completely charred and the eggplant has collapsed, about 20 minutes. Alternatively, place in the oven and roast @ 350 F for 20 mins or until fully cooked.
Transfer to a paper-lined counter or cutting board.
Slice the top stem off and cut eggplant in half lengthwise, without cutting the skin at the bottom.
Scoop out flesh with a fork and place in a bowl, removing any charred bits as you go along.
Mash eggplant with a fork, (or mortar and pestle), breaking up chunks, making sure to also crush the roasted garlic. Add 1/2 hot pepper, if using. Please note that hot pepper can also be roasted for added flavor.
Add salt to taste.
In a small frying pan or pot, heat oil. Add remaining hot pepper and sliced onion. When very, very hot but not smoking and the edges of the onion and pepper are golden brown, pour over eggplant. Mix well in a whisking & mashing motion with a fork until the eggplant reaches a fluffy consistency.
Serve immediately with roti, fried bake or pita bread.