Grilled Eggplant Dip

by Tarla Dalal

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Added to 33 cookbooks This recipe has been viewed 17879 times

Grilled eggplant dip is a delicious and naturally creamy dip which has a middle eastern flavour. It is quick to make and can be served with pita chips or crackers as a delicious appetizer.

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Grilled Eggplant Dip recipe - How to make Grilled Eggplant Dip

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Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 1Makes 1 servings
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Ingredients

1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing

For Serving
pita bread or cream cracker biscuits

Method

Pierce the eggplant with a knife or fork and grease lightly with some oil.
Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
Peel the skin off and discard.
Place the pulp in a bowl and mash well using a fork.
Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
Refrigerate for at least 1 hour before serving.
Serve with pita bread or cream crackers.