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Eggplant Dip

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Occasion: Ramadan   Total servings: 3-4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 40 min
How to serve: Warm    

Eggplant Dip recipe by SumeraNawed at DesiRecipes.com.
This mouth watering eggplant dip is very simple to make but very flavorful.


Ingredients
EggplantClick to find more about Eggplant 2 medium dark purple variety.
GarlicClick to find more about Garlic 6 cloves.
Green chillies 6 nos.
MintClick to find more about Mint and corriander leaves a handful.
SaltClick to find more about Salt to taste.
Tamarand pulp 1/2 cup.
Pinenuts for garnishing


Preparation
Bake the eggplants for 30 min or until they become fully cooked from inside.
Put them in cold water so that their skin come off.
Cut them into small chunks.
Meanwhile grind garlicClick to find more about garlic, green chillies, mintClick to find more about mint and corriander leaves, tamarand pulp and saltClick to find more about salt.
Add cooled eggplantClick to find more about eggplant and run the mixer again for just 1-2 rounds(2-3 seconds only).
If the dip is less tangy, add more tamarindClick to find more about tamarind pulp, if less spicy, add some red chili powder etc.
Garnish with Pinenuts and enjoy it fresh. Do not store it more than a day
It tastes great with parathas.



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