One of healthiest dips with minimal fat content. A great addition to the menu for people trying to loose or control their weight. It taste great with carrot, cucumber and celery stick for the low carb or you can use bread, roti, pulao, or tortilla chips. My mother used to roast it on open flame to get the smokey flavour. If you can do that its ideal or you can use the broiler in first 8-10 minutes and then turn the bake option on.
Eggplant 1 big or 3 medium
Red onion 1/4 chopped
Garlic 1 clove grated/mashed
Tomato 1 seeds removed and chopped
Jalapeno 1/4 chopped finely Optional
Olive oil 2 tsp
Salt to taste
Cumin powder 1/2 tsp
Black pepper powder 1/4 tsp
Cilantro 1 handful
Smoked paprika 2 pinches
MethodPreheat the oven at 400 Fahrenheit.
Wash the egg plant and wrap in the aluminium foil.
Bake for 45-60 minutes until tender.
After it has cooled remove the skin and mash it up.
Heat the oil in a pan and add onion and saute for a minute.
Add the mashed eggplant and garlic and saute for another minute.
Take it off the heat and season with salt, pepper and cumin.
Put chopped tomatoes, jalapeno and cilantro.
Put in the serving bowl and garnish with more olive oil and paprika.