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

1 No.(121.0 gm) Brinjal(Large)
1 No.(79.0 gm) Tomato(Medium)
4 No.(6.0 gm) Garlic
1 Tsp(0.92 gm) Coriander Leaves (Chopped)
1/4 Tsp(0.38 gm) Red Chilli Flakes
1/4 Tsp(0.3 gm) Mixed Herbs
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
4 Tsp(13.0 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.