Grilled Eggplant Dip
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 9688 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.
- 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.
Nutrient values (Abbrv) per serving
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