Melangene Spread (Baba Ganoush)

Eggplant/aubergine/melangene is widely available in the Caribbean and is cooked in a variety of ways. I find it to be a very versatile vegetable and I tend to always have a few lurking in the fridge. They will stay fresh for at least 3 or 4 days but obviously cooked on the same day as purchase is best.

The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

eggplant (melangene)

This is of course “Baba Ganoush” but it is something I make all the time and keep in the fridge as a quick snack. Eggplant/ aubergine or melangene as it is known in the French Creole parts of the Caribbean, is very low in calories (19 in 1 cup raw eggplant) and oh so delicious and versatile. People seem to either love or hate this vegetable, but I encourage you to try this easy and deeply satisfying recipe.



400g flesh from aubergines that have been roasted until soft, face down in the oven, in small amount of olive oil.

1 clove garlic

50g tahini

1 tblsp pomegranate molasses (or honey)

salt and pepper


Simply mix all the ingredients together in a roomy bowl and stir until the spread is smooth-ish. It isn’t as nice if pureed and made altogether without lumps.

Serve as a dip for crudite or spread on wholesome crackers or bread.

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