Indian Eggplant Dip

Summary

Ingredients

• 2 eggplant (s)
• 2 tomato (s)
• 1 onion (s), diced
• 3 tablespoon olive oil
• 2 tablespoon jalapeños, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 0.5 ½ bunch coriander greens
• salt

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.