Sabahan-style Grilled Eggplant Dip

Ingredients

In this Sabahan adaptation of Melitzanosalata, we incorporate the unique flavors of Sabahan cuisine by grilling the eggplants to infuse them with a smoky taste. We also introduce local spices like turmeric, lemongrass, and ginger to add a vibrant twist. The result is a fusion of Greek and Sabahan flavors that will transport your taste buds to the exotic land of Sabah. We alse have the original recipe for Melitzanosalata, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Pierce the eggplants with a fork in several places to prevent them from bursting during grilling.
3. 3.
   Brush the eggplants with olive oil and sprinkle with turmeric powder.
4. 4.
   Place the eggplants on the grill and cook for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
5. 5.
   Remove the eggplants from the grill and let them cool slightly.
6. 6.
   Peel off the charred skin and discard.
7. 7.
   Chop the grilled eggplants into small pieces and transfer them to a bowl.
8. 8.
   Add the lemongrass, ginger, garlic, lime juice, and salt to the bowl with the eggplants.
9. 9.
   Using a fork or a potato masher, mash the ingredients together until well combined and creamy.
10. 10.
    Taste and adjust the seasoning if needed.
11. 11.
    Transfer the Sabahan-style Grilled Eggplant Dip to a serving dish and garnish with fresh cilantro leaves.
12. 12.
    Serve with crispy pita bread or use as a flavorful spread on sandwiches and wraps.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate flavor.
• Ginger — Use a grater to easily extract the ginger's aromatic juices and add a subtle kick to the dip.

Tips & Tricks

• For a smokier flavor, you can roast the eggplants over an open flame instead of grilling them.
• Adjust the amount of lime juice according to your taste preference for tanginess.
• Add a pinch of chili flakes or a finely chopped chili for a spicy kick.
• Allow the dip to chill in the refrigerator for an hour before serving to enhance the flavors.
• Experiment with different herbs like mint or Thai basil for a refreshing twist.

Serving advice

Serve the Sabahan-style Grilled Eggplant Dip as an appetizer or snack with crispy pita bread or vegetable sticks. It also makes a delicious spread on sandwiches and wraps, adding a burst of flavor to your favorite lunchtime meals.

Presentation advice

Garnish the dip with a drizzle of olive oil and a sprinkle of turmeric powder for an attractive presentation. Serve it in a shallow bowl or on a platter, surrounded by colorful vegetable sticks and warm pita bread.