Indian Eggplant Dip

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Halve the aubergines and sprinkle the cut surfaces with salt. After 10 minutes, dab the cut surfaces with kitchen paper. Prick the eggplant peel several times with a fork. Place with the cut side down on a baking sheet.
Bake in the microwave at 300 W + grill for 15 minutes. Alternatively, bake in a preheated oven at 200 ° C top / bottom heat for about 25 minutes.
Puree the tomatoes. Heat the oil in a pan and sweat the onions until translucent. Stir in garlic, ginger and cumin and sauté for 1 minute. Add the tomatoes and jalapeños and let the liquid boil off completely.
As soon as the eggplants are done, scrape out the pulp with a spoon. Chop into small pieces with a knife or puree if you don`t like it chunky. Add the pulp to the tomatoes and season everything with salt. Serve warm or cold.

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