Eggplant Dip

by Tarla Dalal

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The Middle Eastern name for this dip is Baba Ganoush which is eaten with whole wheat pita bread as an appetiser or a snack. While it may not sound very appetising to have a brinjal dip…, trust me you will not even realize that you are eating brinjal. Brinjals are a rich source of iron which is an important component of our blood. Today a variety of readymade dips are available in the market. But it is wiser to make one at home since it will be free of preservatives as well as more nutritious. You can even use it as a sandwich spread as it is healthier as compared to a calorie laden cheese or mayonnaise based sandwich.

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Preparation Time: 10 mins.
Cooking Time: 30 mins.
Makes 1 1/2 cups (15 servings).
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Ingredients

1 large (250 grams) brinjal (baingan / eggplant)
2 large cloves garlic (lehsun)
1/4 cup thick low fat curds (dahi)
1 green chilli, chopped
1/4 tsp cumin seeds (jeera) powder
2 spring onions, finely chopped
1 tbsp chopped coriander (dhania)
salt to taste

Method

Prick the brinjal with a fork and place over a grill or gas flame. Rotate it regularly till the peel is almost burnt and the flesh is soft and pulpy.
Allow it to cool. Carefully peel the burnt portion of the skin and discard it.
Put the brinjal pulp in a blender, add the garlic, curds and green chilli and blend till it is a smooth purée.
Transfer to a bowl, add the cumin powder, spring onions, coriander and salt and mix well.
Chill thoroughly and serve with whole wheat pita bread or vegetable crudites.

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