Eggplant Dip

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Occasion: Ramadan		Total servings: 3-4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 40 min
How to serve: Warm

Eggplant Dip recipe by SumeraNawed at PakiRecipes.com.
This mouth watering eggplant dip is very simple to make but very flavorful.

Eggplant

2 medium dark purple variety.
Garlic Click to find more about Garlic

6 cloves.
Green chillies 6 nos.
Mint Click to find more about Mint

and corriander leaves a handful.
Salt Click to find more about Salt

to taste.
Tamarand pulp 1/2 cup.
Pinenuts for garnishing

Bake the eggplants for 30 min or until they become fully cooked from inside.
Put them in cold water so that their skin come off.
Cut them into small chunks.
Meanwhile grind garlic Click to find more about garlic

, green chillies, mint Click to find more about mint

and corriander leaves, tamarand pulp and salt Click to find more about salt

.
Add cooled eggplant Click to find more about eggplant

and run the mixer again for just 1-2 rounds(2-3 seconds only).
If the dip is less tangy, add more tamarind Click to find more about tamarind

pulp, if less spicy, add some red chili powder etc.
Garnish with Pinenuts and enjoy it fresh. Do not store it more than a day
It tastes great with parathas.

Link to this recipe: http://www.pakirecipes.com/recipe/Eggplant-Dip

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