Eggplant and Sesame Dip
 
 
Ingredients
  • Eggplant, Japanese variety, roasted - 2
  • White Sesame seeds, roasted- 4 tbsp
  • Olive oil, for drizzling- 1 to 2 tbsp
  • Paprika- 2 tsp
  • Garam masala- ½ tsp
  • Ground Cumin - ¾ tsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
While cooking
  • Olive oil- 1 tbsp
  • Tamarind juice, fresh (tamarind 2 inch slice soaked in 3 tbsp warm water)- 3 tbsp
Instructions
  1. Cut the long Japanese eggplants first vertically and then half them horizontally.
  2. Place the eggplants on a baking sheet lined with aluminum foil, drizzle 1 to 2 tbsp olive oil over the eggplants.
  3. Preheat oven at 350 F and bake for 1 hour till eggplant has wilted.
  4. Roast the sesame seeds in a pan till it has turned golden in color.
  5. In a blender, add the roasted eggplants, roasted sesame seeds, paprika, garam masala, ground pepper, ground cumin and salt.
  6. Puree by adding just enough water to make a smooth thick paste.
  7. Heat a saucepan over medium heat, add olive oil.
  8. Add the puree to the oil, cook for a few minutes.
  9. Add tamarind juice, combine well and cook for a minute.
  10. Taste and adjust salt, ground pepper and tamarind juice accordingly.
  11. Serve in a bowl, sprinkle 1 tsp of paprika over it.
  12. This makes an excellent dip for tortilla chips/pita chips or serve as a side dish with rice, roti etc
Notes
•You could use any variety eggplant, just adjust the paprika, salt, ground pepper and tamarind juice accordingly.
•If using concentrated tamarind paste, use less.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/eggplant-and-sesame-dip/