Indian Eggplant Dip

by Editorial Staff

Summary

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

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
Indian Eggplant Dip
Indian Eggplant Dip

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.

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