Home grown purple eggplants - 2 medium size
( Apply oil to the eggplant,prick all sides with a fork and bake it at 400 deg.F for 40 minutes or till soft.Cool cut into half and scoop out the flesh discard the skin.If you don't have an oven then use a grill or roast it on direct flame on stove)
Salt and pepper powder to taste
Paprika powder - 1 tsp
Cumin powder - 1/4 tsp
Chopped fresh parsley - 1 tbsp
Olive oil - 1 tbsp
Grated garlic - 3
Homemade Tahini - 2 tbsp ( add more if you like)
( Dry roast 2 tbsp of white sesame seeds till they splutter.Cool and grind with little salt and needed oil to a thick smooth paste.Store it in a clean jar in fridge.Add grape seed oil,light olive oil or canola oil )
Lemon juice - 1 tbsp
|Roasted Eggplant Dip|
Take a bowl add the eggplant flesh and mash it well to this add all the above ingredients and mix well till pale and well combined.Adjust seasonings according to your taste buds.
The colour of the dish depends upon the eggplant variety and the quantity of Tahini we use.
Drizzle some olive oil on top sprinkle some paprika powder and serve as a dip with vegetables of your choice or Pita bread.
For Pita Bread Recipe click HERE
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