1) Wash the melongene
3) Score the melongene to make mini sloths all around
4) Peel & rough chop four cloves of garlic or place the whole garlic clove
5) Place the garlic in the sloths, all around the melongene (6 shows the garlic within the melongene)
7) Place the melongene on the stove top, with the burner on high or medium heat
(Note: the melongenes, drip a liquid that can be hard to remove after it dries so you may want to add a layer of foil around the burner before starting)
8) Leave the melongene to get chard/blackened before turning it
9a) After all the sides of the melongene are chard/blackened, remove from stove top and place in a bowl
10) Cover the bowl with a plate or plastic wrap and leave to cool for 5-10 minutes
11) Gather and prepare ingredients to flavour the roasted melongene- Pepper sauce, onion powder, salt, black pepper and green herbs (Note: Oil can be added, if you like but it is not necessary).
12) Peel off the chard skin, scraping as much flesh off the skin (you will notice the garlic becomes soft)
15) Once all the chard skin is removed, mash the flesh of the melongene along with the flavouring ingredients
16) Be sure to mix the roasted melongene flesh & flavour ingredient well. Add enough salt, black pepper and onion powder to taste
Spread on bread, roti, flour tortilla.
It can be eaten as a dip with tortilla chips or other vegetables
3) Score the melongene to make mini sloths all around
4) Peel & rough chop four cloves of garlic or place the whole garlic clove
5) Place the garlic in the sloths, all around the melongene (6 shows the garlic within the melongene)
(Note: the melongenes, drip a liquid that can be hard to remove after it dries so you may want to add a layer of foil around the burner before starting)
8) Leave the melongene to get chard/blackened before turning it
9a) After all the sides of the melongene are chard/blackened, remove from stove top and place in a bowl
10) Cover the bowl with a plate or plastic wrap and leave to cool for 5-10 minutes
11) Gather and prepare ingredients to flavour the roasted melongene- Pepper sauce, onion powder, salt, black pepper and green herbs (Note: Oil can be added, if you like but it is not necessary).
12) Peel off the chard skin, scraping as much flesh off the skin (you will notice the garlic becomes soft)
16) Be sure to mix the roasted melongene flesh & flavour ingredient well. Add enough salt, black pepper and onion powder to taste
Spread on bread, roti, flour tortilla.
It can be eaten as a dip with tortilla chips or other vegetables
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