We've been feeling the need to cleanse lately and what better way to do it than with some freshly homemade baba ghanoush!
Never heard of it? Baba ghanoush is a Middle Eastern roasted eggplant dip that is similar to hummus, but eggplant stands in for chickpeas. I was never a lover of melongene. It was either too smoky or too bland, but I’m stubborn and I had it in my head that if it was prepared properly, I would love it. So when my brother arrived with a crate load of melongene for the weekend, the rich and deep colour mesmerized and dazzled me, convincing me that indeed, I would love it if I made it myself, I ventured forth.
There was much jubilation in the kitchen upon the first bite, and Granny who doesn't touch baigan choka, cleaned her bowl - proof that baba ghanoush - trini style is delicious! So today’s melongene dish got the Ole Granny seal of approval; here's a recipe for Baba Ghanoush - trini style. Basically the classic, Baigan Choka with a twist for fun!
Baba Ghanoush - trini style
Serves 8 - 10
Ingredients
4-6 Medium sized melongene (eggplant)
8-10 cloves of garlic
1/4 cup of olive oil
1 tsp Salt
1 tsp Ground roasted Geera (cumin)
1 tsp Paprika
Juice of 1 lemon
2 stalks of Celery and/or Shadon Beni (Cilantro)
1/4 cup tahini (sesame seed paste)
Black pepper to taste
If you don't have tahini, substitute with toasted sesame seeds, a little oil of your choice (grapeseed/olive) and mayonnaise if you want an extra creamy dip.
Method
Wash and dry melongene. Stick 2 or 3 holes in the melongene with a knife and stuff with cleaned garlic. Coat lightly with olive oil and roast on a tawa or over a grill until blackened and slightly shrunken, turning occasionally. Alternatively you can wrap with foil and roast in the oven for 15-20 mins. When they're very tender, remove from heat and let them cool.
Its important to roast the melongene thoroughly. When you think they're done roasting, roast them a little more. It makes a great difference in taste.
When cool enough to handle, slice the melongene open and scoop the flesh (including roasted garlic) into the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, olive oil, salt, cumin, paprika and tahini (or sesame seeds and mayonnaise). Process until desired texture, then add the celery and pulse to combine. Pour into a serving dish and top with olive oil, celery garnish and black pepper if desired.
Serve with chips, pita bread, crackers, etc. Goes well with a fry bake!
Never heard of it? Baba ghanoush is a Middle Eastern roasted eggplant dip that is similar to hummus, but eggplant stands in for chickpeas. I was never a lover of melongene. It was either too smoky or too bland, but I’m stubborn and I had it in my head that if it was prepared properly, I would love it. So when my brother arrived with a crate load of melongene for the weekend, the rich and deep colour mesmerized and dazzled me, convincing me that indeed, I would love it if I made it myself, I ventured forth.
There was much jubilation in the kitchen upon the first bite, and Granny who doesn't touch baigan choka, cleaned her bowl - proof that baba ghanoush - trini style is delicious! So today’s melongene dish got the Ole Granny seal of approval; here's a recipe for Baba Ghanoush - trini style. Basically the classic, Baigan Choka with a twist for fun!
Baba Ghanoush - trini style
Serves 8 - 10
Ingredients
4-6 Medium sized melongene (eggplant)
8-10 cloves of garlic
1/4 cup of olive oil
1 tsp Salt
1 tsp Ground roasted Geera (cumin)
1 tsp Paprika
Juice of 1 lemon
2 stalks of Celery and/or Shadon Beni (Cilantro)
1/4 cup tahini (sesame seed paste)
Black pepper to taste
If you don't have tahini, substitute with toasted sesame seeds, a little oil of your choice (grapeseed/olive) and mayonnaise if you want an extra creamy dip.
Method
Wash and dry melongene. Stick 2 or 3 holes in the melongene with a knife and stuff with cleaned garlic. Coat lightly with olive oil and roast on a tawa or over a grill until blackened and slightly shrunken, turning occasionally. Alternatively you can wrap with foil and roast in the oven for 15-20 mins. When they're very tender, remove from heat and let them cool.
Its important to roast the melongene thoroughly. When you think they're done roasting, roast them a little more. It makes a great difference in taste.
When cool enough to handle, slice the melongene open and scoop the flesh (including roasted garlic) into the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, olive oil, salt, cumin, paprika and tahini (or sesame seeds and mayonnaise). Process until desired texture, then add the celery and pulse to combine. Pour into a serving dish and top with olive oil, celery garnish and black pepper if desired.
Serve with chips, pita bread, crackers, etc. Goes well with a fry bake!
At the Market
If you’re searching for melongene in the market, always know that regardless of its size, shape or colour it should be firm and shiny. Shine tells you how old it was when it was picked: the duller the skin, the older the fruit, the more spongy its texture and the more developed its seeds. Pick it up and feel the weight... it should feel heavy for its size. Firmness tells you how old it has grown since picking day. Also, Press it with your thumb; it should indent and then spring back immediately – that’s how you know it’s ripe. If you press it and it stays indented, it’s over ripe; the longer it sits around, the more squishy it gets. Always choose the firm, shiny ones for your dishes.
If you’re searching for melongene in the market, always know that regardless of its size, shape or colour it should be firm and shiny. Shine tells you how old it was when it was picked: the duller the skin, the older the fruit, the more spongy its texture and the more developed its seeds. Pick it up and feel the weight... it should feel heavy for its size. Firmness tells you how old it has grown since picking day. Also, Press it with your thumb; it should indent and then spring back immediately – that’s how you know it’s ripe. If you press it and it stays indented, it’s over ripe; the longer it sits around, the more squishy it gets. Always choose the firm, shiny ones for your dishes.