Grilled Eggplant Dip
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Tarla Dalal
• 06 November, 2012
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
1 servings
Ingredients
Main Recipe
- 1 large (1/2 kg.) brinjal (baingan / eggplant)
- 3/4 cup finely chopped tomato
- 3 tbsp finely chopped parsley
- 1 tsp finely grated garlic (lehsun)
- 1 tsp lemon juice
- 1/4 cup chopped onion
- 1 tsp cumin seeds (jeera) powder
- salt to taste
- oil for greasing
For Serving
- pita bread or
Method
Main procedure
- 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.
Grilled Eggplant Dip recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 65 cal |
| Protein | 2.8 g |
| Carbohydrates | 12.6 g |
| Fiber | 6.6 g |
| Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 26.4 mg |
Click here to view Calories for Grilled Eggplant Dip
The Nutrient info is complete
