Roasted Eggplant Mexican Dip
Nutritional info
Per Serving: 1 Tbsp - 15.0 gm
Nutritional Distribution
- Carbohydrate 0.68 gm
- Protein 0.06 gm
- Fat 0.76 gm
- Fiber 0.56 gm
Ingredients
Steps
- Step 1
Prepreparation
Blanch 1 medium size tomato and remove skin.
- Step 2
Preheat oven at 180°C for 10 minutes.
- Step 3
Preparation
Cut 1 large eggplant into half, apply 1 tsp oil.
- Step 4
Take 1/8 tsp salt and rub it all over the eggplant.
- Step 5
Make small slits on eggplant and add garlic cloves in the slits.
- Step 6
Apply 1 tsp oil on eggplant and tomato.
- Step 7
Roast the eggplant and tomato for 40 minutes at 180 degrees Celsius.
- Step 8
Remove the skin of roasted eggplant, mash the eggplant, add tomato and mash until it becomes smooth.
- Step 9
Add 1/8 tsp salt, 1/4 tsp black pepper powder, 1/4 tsp red chilli flakes, 1/4 tsp mixed herbs.
- Step 10
Add 1 tsp oil,1 tsp chopped coriander leaves and mix well.
- Step 11
Give a Nestle Twist by adding white sesame seeds.
- Step 12
Serve with snack as an accompaniment.
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