Eggplant Dip

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.

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