A dip to dig in and to die for…
My admiration for eggplant and sesame seeds is growing by leaps and bounds. I was in search for a dish which retains the taste of both of them. I had tried a few veggie dishes with them already. Being a profound lover of tortilla chips, making a homemade dip to go with the chips sounded good . Homemade eggplant and sesame dip couldn’t get any perfect and I am glad that I made these.
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- 1/2 tsp
- Ground Cumin – 3/4 tsp
- Ground pepper- 1/4 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
Instruction
- Cut the long Japanese eggplants first vertically and then half them horizontally.
- Place the eggplants on a baking sheet lined with aluminum foil, drizzle 1 to 2 tbsp olive oil over the eggplants.
- Preheat oven at 350 F and bake for 1 hour till eggplant has wilted.
- Roast the sesame seeds in a pan till it has turned golden in color.
- In a blender, add the roasted eggplants, roasted sesame seeds, paprika, garam masala, ground pepper, ground cumin and salt.
- Puree by adding just enough water to make a smooth thick paste.
- Heat a saucepan over medium heat, add olive oil.
- Add the puree to the oil, cook for a few minutes.
- Add tamarind juice, combine well and cook for a minute.
- Taste and adjust salt, ground pepper and tamarind juice accordingly.
- Serve in a bowl, sprinkle 1 tsp of paprika over it.
- This makes an excellent dip for tortilla chips/pita chips or serve as a side dish with rice, roti etc
Tips:
- You could use any variety eggplant, just adjust the paprika, salt, ground pepper and tamarind juice accordingly.
- If using concentrated tamarind paste, use less.
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
- Cut the long Japanese eggplants first vertically and then half them horizontally.
- Place the eggplants on a baking sheet lined with aluminum foil, drizzle 1 to 2 tbsp olive oil over the eggplants.
- Preheat oven at 350 F and bake for 1 hour till eggplant has wilted.
- Roast the sesame seeds in a pan till it has turned golden in color.
- In a blender, add the roasted eggplants, roasted sesame seeds, paprika, garam masala, ground pepper, ground cumin and salt.
- Puree by adding just enough water to make a smooth thick paste.
- Heat a saucepan over medium heat, add olive oil.
- Add the puree to the oil, cook for a few minutes.
- Add tamarind juice, combine well and cook for a minute.
- Taste and adjust salt, ground pepper and tamarind juice accordingly.
- Serve in a bowl, sprinkle 1 tsp of paprika over it.
- 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.
•If using concentrated tamarind paste, use less.
