Eggplant Stories

“Baigan, Belonging, and Chokha”

Growing up in Bihar, India, we had an emotional bond with the humble eggplant, called baigan or sometimes baigun, with a smirk. The playful nickname always felt like a mismatch for this versatile, surprisingly bold vegetable.

In our hometown, baigan appeared in countless beloved dishes: crispy bhaja, smoky chokha, tangy mustard curries, and more. It wasn’t just food, it was memory, ritual, warmth on a plate.

Years later, as we moved across India for school and work, we discovered that eggplant’s charm stretched well beyond Bihar. To our delight, we found new versions everywhere, from the smoky indulgence of baingan bharta in the North to delicate ennai kathirikkai down South.

And then came Toronto, a mosaic of cultures, spices, and stories. Here, we met Arab and Italian friends who adored eggplant just as fiercely: Baba Ganoush, Eggplant Parmigiana, Caponata. It felt like home had followed us in different accents.

Now, when we crave simplicity and that unmistakable smoky comfort, we turn to a classic from Bihar that’s both rooted and radiant:

Eggplant Chokha

Smoky, rustic, and full of soul — this dish is simplicity at its best.

Ingredients:

• 1 large eggplant

• 2 ripe tomatoes

• 4–5 garlic cloves

• 1–2 green chillies (adjust to taste)

• 1–2 tablespoons mustard oil

• Salt, to taste

• A handful of chopped coriander (optional)

Method:

1. Rub mustard oil on the eggplant and tomatoes for a glossy char.

2. Gently pierce and stuff garlic cloves into the eggplant.

3. Roast both over an open flame or grill, turning frequently, until blistered and soft.

4. Let them cool slightly, then peel off the skins.

5. In a bowl, mash the eggplant, tomatoes, and softened garlic together—chunky or smooth, your call.

6. Stir in mustard oil, chopped green chillies, salt, and coriander if using.

Serve warm or at room temperature with khichdi or daal chaal litti. Every bite is a memory rekindled.

Refer images below to know more!