Whether you spread it or dip into it, you will be wanting more of this delectable smoky, creamy eggplant puree.
Most of us are accustomed to baigan/eggplant choka or baba ganoush. However, when this fire-roasted vegetable is pureed smooth with a few ingredients, the texture is light and fluffy, almost ethereal. You will marvel at it and wonder – is this eggplant/baigan? This spread/dip is one of my star dishes when entertaining and serving small bites. People always ask what it is and are surprised when I tell them it is eggplant. While I make baigan choka often and usually have roasted eggplant stored, I have not made this spread/dip in ages. I decided to make some for the holiday weekend, just for me, for when I feel like a snack rather than a meal.
As a spread, I can use it with biscuits/crackers, bread or cassava toasts. As a dip, I can drag tostones (plantain or breadfruit) through it or eat it with chips – tortilla or plantain. I love it when I make green plantains like fries or roast sweet potato fries. Of course cut veggies such as carrots, celery sticks, cucumber wedges work well too. There are times when I use it as a base spread for various sandwiches. As I said in the opening, you will be wanting more of this spread because there is so much that you can do with it. If you are entertaining this weekend, or not, still make it. And make a nice big batch of it.
Apart from the eggplant, the other ingredients – roasted garlic, anchovies as well as sour cream or Greek yogurt bring balance with the right amount of salt and tang. The additions of scallions/green onions, stirred in as a garnish bring a delicate onion flavour.
Here what you need and how to make the dip/spread.
Some advice:
● To get the smokiness, the eggplant/baigan must be fire-roasted. You can roast it in the oven but it would not have that flavour.
● To get the desired texture, you need to use a food processor to mix it, mashing is not going to give you the consistency and lightness I referred to.
INGREDIENTS
● 1 pound eggplant/baigan
● 16 cloves garlic
● 1 x 2 oz can of anchovies in oil (or the equivalent dry salt cured)
● ¼ cup sour cream, full fat Greek yogurt or whole milk yogurt
● Thinly sliced green onions/scallions
● Thinly sliced or minced hot peppers
DIRECTIONS
1. Make deep incisions all over the eggplants. Peel 2 – 3 cloves garlic, slice thinly and insert into each cut in the eggplant. Roast over medium-low flame until the eggplants are charred and cooked through. Let cool to handle, remove charred skin and set aside the flesh.
2. Add the remaining cloves of garlic (unpeeled) to a pan with 2 – 3 tablespoons of oil. Roast over medium to low heat until a knife inserts easily into the garlic. Remove from pan, let cool to handle then peel garlic.
3. Add the following ingredients to the bowl of a food processor – eggplant, roasted garlic, anchovies (with oil from the can) along with the sour cream or yogurt whichever you are using. Cover and pulse until smooth; let the machine run a little for about 30 to 45 seconds. Taste for seasoning, you should not need to add salt because of the saltiness of the anchovies, however, if it is not to suit your taste then add salt to taste.
4. Transfer the mixture to a bowl and stir in the green onions/scallions and hot pepper; leave some to garnish. Drizzle with a little olive oil (optional) and serve at room temperature.
NOTES
● This spread can be made ahead and refrigerated. If you are doing this, put a piece of cling wrap directly onto the dip/spread before covering and refrigerating. When you are ready to serve, bring up to room temperature, transfer to a serving bowl and garnish.
● Double the recipe to make more. Remember that eggplant shrinks when cooked.
Enjoy!
Cynthia
cynthia@tasteslikehome.org
