Thursday, 2 April 2020

                       
                                                             Roasted Aubergine Dip

The roasted aubergine  dip is made of the big seedless variety of aubergines. tastes best roasted on the gas. can be made in the Otg too. Mine is inspired by the middle eastern dip which is nutty and creamy with the tahini, they eat this with their breads. I made finger millet flat bread to go with mine. It is called bhakri in Marathi, the aubergine dish is called bhareet. My recipe is as below....

Ingredients

2 aubergines roasted on the gas with a little oil smeared on them
2 onions finely chopped
6 garlic cloves crushed
1 tomato chopped fine
1/2 cup dry roasted sesame powder
1 tspn of chilli powder
Juice of half a lime
Fresh coriander for garnishing

Method

First step would be to remove the pulp of the roasted aubergines after they cool down in bowl and roughly mash it,. In a pan take some olive oil and add the chopped onion. Saute till well done, now add the garlic, stir for a while. Add the tomatoes, cook till done, add the mashed aubergine, lime juice, cook for a bit, add salt, chilli powder, the sesame powder and mix well, add some more olive oil, mix well and transfer to a serving bowl. Serve with bhakri or pita bread.If you are fond of olive oil, you can drizzle more on top while serving. 


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