Roasted Eggplant Dip!

Posted

April 11, 2014


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This dip is a great example of how simple everyday ingredients…can come together to make something absolutely delicious….A personal fav!!

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For the dip
Method:
Rub eggplant with oil. Roast over open flame till blackened from all sides and cooked through. Cool and peel away blackened skin. Mash roughly with fork. Now heat oil, add chopped garlic, onions, tomatoes, green chillies and the mashed roasted eggplant and cook for 2 minutes. Cool and mix with yoghurt. Add a tbsp of tahini, some salt, paprika, all spice and a squeeze of lemon juice. Garnish with chopped tomatoes and chopped parsley/cilantro. Serve with warm toasted Pita bread!

For the homemade Tahini:
A versatile sesame paste, tahini is used in middle eastern cooking….it can be used to make a creamy Hummus, a tangy Yoghurt Tahini sauce, or as a nutty thickener in dips, curries and soups! You can buy a ready jar, or like me…make your own!
Method:
Courtesy Shimpa
Lightly roast sesame seeds and then grind to a smooth paste using olive oil or any other oil you so prefer….transfer in a clean tight container. Top with some oil. Will last easily for at least a month. Does not need to be refrigerated

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