Roasted Eggplant Mexican Dip

Recipes Steps

• Prepreparation

  • Step 1 Blanch 1 medium size tomato and remove skin.
  • Step 2 Preheat oven at 180°C for 10 minutes.

• Preparation

  • Step 1 Cut 1 large eggplant into half, apply 1 tsp oil.
  • Step 2 Take 1/8 tsp salt and rub it all over the eggplant.
  • Step 3 Make small slits on eggplant and add garlic cloves in the slits.
  • Step 4 Apply 1 tsp oil on eggplant and tomato.
  • Step 5 Roast the eggplant and tomato for 40 minutes at 180 degrees Celsius.
  • Step 6 Remove the skin of roasted eggplant, mash the eggplant, add tomato and mash until it becomes smooth.
  • Step 7 Add 1/8 tsp salt, 1/4 tsp black pepper powder, 1/4 tsp red chilli flakes, 1/4 tsp mixed herbs.
  • Step 8 Add 1 tsp oil,1 tsp chopped coriander leaves and mix well.
  • Step 9 Give a Nestle Twist by adding white sesame seeds.
  • Step 10 Serve with snack as an accompaniment.