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Spicy Eggplant Dip

Ingredients required:

  • 1 large eggplant
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Pinch of chili powder
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • Spring of fresh thyme to garnish
  • Toast fingers, pita bread or vegetable crudites

Directions to prepare:

Step 1:

Place the whole eggplant under a preheated moderate grill and grill for 10 minutes. Using tongs, turn the eggplant over and cook for a further 10 minutes.

Step 2:

Allow to cool slightly, then cut the eggplant in half, scoop out the flesh with a spoon and place the flesh in a sieve over a bowl to drain for a few minutes.

Step 3:

Heat the oil in a non-stick frying pan, add the tomato paste, garlic, coriander and cumin and stir over a low heat for 30 seconds. Add the chili powder.

Step 4:

Add the eggplant to the pan, sprinkle it with the sugar and season with salt and freshly ground black pepper. Crush the eggplant with a fork, then stir continuously for about 5 minutes until you have a creamy puree. Scoop the puree into a bowl, garnish with thyme and serve with toast fingers, pita bread or vegetable crudites.

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