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
  • Ingredients
  • Step-by-Step

Buy From Retailer

1.0 Large(121.0 gm) Brinjal

Buy From Retailer

1.0 Medium(79.0 gm) Tomato

Buy From Retailer

4.0 Number(6.0 gm) Garlic

Buy From Retailer

1.0 Chopped Tsp(0.92 gm) Coriander Leaves

Buy From Retailer

1/4 Tsp(0.38 gm) Red Chilli Flakes

Buy From Retailer

1/4 Tsp(0.3 gm) Mixed Herbs

Buy From Retailer

1/4 Powder Tsp(0.75 gm) Black Pepper

Buy From Retailer

1/4 Tsp(1.0 gm) Salt

Buy From Retailer

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.

You might also like