Grilled eggplant dip

Posted on June 25, 2009. Filed under: sizzler | Tags: , , |

Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 1½ cups.

1 large (½ kg.) eggplant (brinjal)
¾ cup tomatoes, finely chopped
3 tablespoons finely chopped parsley
1 teaspoon garlic, finely grated
1 teaspoon lemon juice
¼ cup onions, finely chopped
1 teaspoon cumin (jeera) powder
salt to taste
oil for greasing
For serving
pita bread or cream crackers
1. Pierce the eggplant with a knife or fork and grease lightly with some oil.
2. Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
3. Peel the skin off and discard.
4. Place the pulp in a bowl and mash well using a fork.
5. Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
6. Refrigerate for at least 1 hour before serving.
7. Serve with pita bread or cream crackers.

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