Roasted Egg plant Mexican Dip Recipe

Smart way to include eggplant in a tasty side of a dip is the roasted eggplant dip. Highly nutritious and a perfect side with any dish of your choice.

Nutritional info

  • 0.8 gm
    Carbohydrate
  • 0.6 gm
    Total Fat
  • 0.6 mg
    Calcium
  • 0.0 mg
    Iron
  • 0.5 mg
    Vitamin C
  • 10.4 kcal
    Energy
  • 0.1 gm
    Protein
  • 10.5 mcg
    Vitamin A

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1.0 Large(121.0 gm) Brinjal

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1.0 Medium(79.0 gm) Tomato

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4.0 Number(6.0 gm) Garlic

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1/4 Tsp(0.38 gm) Red Chilli Flakes

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1/4 Tsp(0.3 gm) Mixed Herbs

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1/4 Powder Tsp(0.75 gm) Black Pepper

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1/4 Tsp(1.0 gm) Salt

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2.0 Tsp(7.0 ml) Oil
  • Prepreparation

    Blanch 1 medium size tomato and remove skin.

  • Preheat oven at 180°C for 10 minutes.

  • For dip

    Cut 1 large Brinjal into half, apply 1 tsp oil.

  • Take 1/8th tsp salt and rub it all over the egg plant.

  • Make small slits on brinjal and add garlic cloves in the slits.

  • Apply 1 tsp oil on brinjal and Tomato

  • Roast the brinjal and tomato for 40 minutes at 180 degrees Celsius.

  • Remove the skin of roasted egg plant, mash the brinjal, add tomato and mash until it becomes smooth.

  • Add 1/8th tsp salt, 1/4th tsp black pepper powder, 1/4th tsp red chilly flakes, 1/4th tsp mixed herbs.

  • Add 1 tsp oil,1 tsp chopped coriander leaves and mix well.

  • Serve with snack as an accompaniment.