Classic Eggplant Dip Recipe – Simple And Easy To Make
Eggplants are one of those vegetables that are so flavorful on their own, they hardly need added flavor – the spices in this recipe just make them taste even better. Eggplants are famous for their egg shape, deep, purplish, skin and for being, well, a vegetable. The part about the shape and hue is true, but the part about eggplants being a vegetable is false. Are you surprised? Yep. Eggplants are closer to a fruit or, more correctly, a berry.
Health Benefits Of Eggplant Explained
Also known as aubergine, the plant was originally cultivated in Asia and grows 40 to 150 cm’s tall. Eggplants contain an array of nutrients and minerals, including potassium, vitamin c, vitamin K, vitamin B6, niacin, thiamine, magnesium, copper, folic acid and dietary fiber.
You may be familiar with the bitter taste of eggplants. This is because the seeds contain nicotinoid alkaloids which have a bitter taste. To remove the bitter taste, you can slice the eggplants beforehand and pour salt over them. Let them sit for ten minutes before rinsing off the salt.
Eggplant is the perfect ingredient for a dip. Soft and tender when cooked, it mashes easily and lends a smooth, creamy, texture to the dip. With the added cumin, onion, ginger-garlic paste, tomatoes puree, chilies and cilantro, the dish is transformed into something special – truly up to par with any dip they’d serve at that classy restaurant down the block.
What You’ll Need
- 2 medium sized eggplants
- 3 tablespoons oil
- ¾ teaspoon whole cumin seeds
- 1 small red onion finely diced
- 1 tablespoon ginger-garlic paste
- 2 tomatoes blended into a puree
- 2 green chilies minced
- 2 to 3 tablespoons minced cilantro
- Place the eggplant on an open gas flame on a corner of the grill if you are grilling. If neither of these are options, then place the eggplant in a 350-degree oven and bake until soft and then broil until the outer skin is charred. Back to the open flame eggplant, cook until it is soft, and the outer skin is completely charred. Set aside to cool.
- Heat the oil on medium heat for about 1 minute and add in the cumin seeds and when they begin to sizzle, add in the red onion and sauté lightly until the onion softens and wilts and finally gently turns pale golden in corners.
- Add in the ginger-garlic paste and sauté lightly until the paste is somewhat dry and begins to turn fragrant.
- Add in the tomatoes and the chilies and begin to cook this mixture to allow the tomatoes to turn into a thick, fairly dry, sauce, you should begin to see the oil leaching again from the edges.
- While the tomatoes are cooking, peel and discard the charred skin from the eggplant and mash lightly.
- Add into the tomato spice mixture and mix well.
- Stir in the cilantro and mix well.
This is one of my favorite dips because it’s SO simple to make and not time consuming at all! This recipe goes great with bread or rice.