I must admit that sometimes my decision to cook certain dishes is based on convenience – like what I have in the house. This is mainly because the cooking can get super expensive, and I try to utilise certain ingredients and produce for more than one dish. In this case, I had brinjals in the house (as explained before in my Taiwanese post, brinjals are the same as eggplants and aubergines, and in South Africa we tend to use the names interchangeably!). I had planned on cooking an Albanian dish with aubergine when I had my dinner party, but ran out of time, so had them left over and decided to use them – waste not, want not, right? (This is a proverb by the way, which means: “if you use a commodity or resource carefully and without extravagance, you will never be in need.”)
Ok, so my friends at Global Travel Adventure have been a huge help in finding some of my dishes. I went to their search bar, typed in eggplant, and voila, was provided with a wonderful variety of recipe options. I decided to go with this Roasted Eggplant Dip, as I had the ingredients, it was super easy, and carb friendly! It was luckily also from a country I hadn’t yet cooked from – Bahrain.
Bahrain comprises of 30 islands, off the east coast of Saudi Arabia, and just North West of Qatar. The capital is Manama and the official language is Arabic. It’s a small little place – only 765 km2. Bahrain has the 5th highest prevalence of Diabetes in the world, and is currently suffering from an obesity epidemic (maybe they should eat more of this Banting friendly Eggplant Dip instead of whatever else they’re eating!). Bahrain rely heavily on food imports, as only 2.9% of the country’s land is arable (unsurprising considering 92% of Bahrain is desert – I nearly typed dessert, which would have been way more exciting!).
On to the Eggplant Dip. As mentioned, it was incredibly easy to make. The brinjals cooked so nicely in the oven, and then I blended everything. I used coriander instead of parsley as I didn’t have, which will obviously change the flavour quite considerably. I liked the taste, although wasn’t absolutely loving it! I think I added a bit too much garlic, but also just not 100% sure on it. Like I’d eat it, but don’t know if I would make it again. My mom enjoyed it though, as did my aunt. We ate it with some banting seed crackers that I had made (and some Woolies ones).