Eggplant Dip
Rating: 3.5/5 - Votes: 3 - Views: 17985
This mouth watering eggplant dip is very simple to make but very flavorful.
Total servings: 3-4
Calories:
Pre-Prep time:
Preperation time: 40 min
Occasion: Ramadan
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Warm
Ingredients:
Eggplant 2 medium dark purple variety.
Garlic 6 cloves.
Green chillies 6 nos.
Mint and corriander leaves a handful.
Salt to taste.
Tamarand pulp 1/2 cup.
Pinenuts for garnishing
Preparation:
Bake the eggplants for 30 min or until they become fully cooked from inside.
Put them in cold water so that their skin come off.
Cut them into small chunks.
Meanwhile grind garlic, green chillies, mint and corriander leaves, tamarand pulp and salt.
Add cooled eggplant and run the mixer again for just 1-2 rounds(2-3 seconds only).
If the dip is less tangy, add more tamarind pulp, if less spicy, add some red chili powder etc.
Garnish with Pinenuts and enjoy it fresh. Do not store it more than a day
It tastes great with parathas.
