Eggplant Dip or Spread
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
coriander seeds
|
|
| 4 | whole |
cayenne pepper
|
*
|
| 2 | teaspoons |
tamarind
|
*
|
| 3 | tablespoons |
coconut
fresh, grated, (optional) |
*
|
| 1 | tablespoon |
mustard seeds, black
|
|
| 2 | teaspoons |
cumin seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
eggplant
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
coriander seeds
|
|
| 4 | whole |
cayenne pepper
|
*
|
| 1E+1 | ml |
tamarind
|
*
|
| 45 | ml |
coconut
fresh, grated, (optional) |
*
|
| 15 | ml |
mustard seeds, black
|
|
| 1E+1 | ml |
cumin seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
eggplant
|
*
|
Directions
Skin the eggplant and chop it up into small cubes.
Microwave or roast the eggplant so it is well cooked.
Heat up 2 teaspoon of vege oil in a skillet, and when it starts get hot add the mustard (watch out because it will pop a little), cayenne pepper and the dal in that order and keep turning the dal until it turns golden.
Add the cumin seeds.
Take this masala and grind it in the blender.
Add the ground masala, tamarind and salt to the eggplant and purée it.
