SMOKY EGGPLANT DIP WITH CHAAT SPICES
Serves 4-6
GF, WF,VG,EF
GF, WF,VG,EF
1 cup roasted Eggplant puree (see notes)
1 Garlic clove
2 tablespoons finely chopped Mint
1 tablespoon finely chopped Cilantro
2 heaping tablespoons Yogurt (preferably Greek Yogurt)
1/2 teaspoon Chile powder
3/4 teaspoon Chaat Masala
1/3 teaspoon Kosher Salt
1 teaspoon Olive Oil
Pita Chips, Crackers or Cherry Tomatoes
Mix all ingredients except pitas, crackers or tomatoes, in a bowl. Whisk well so everything is blended.
Chill eggplant for an hour or so.
Serve cold with pita chips, crackers or cherry tomatoes.
NOTES
Make the eggplant puree by either roasting roasting eggplant over an open flame or grilling it over a gas or charcoal grill. Make sure to turn the eggplant often so all sides are roasted. It should take 15-20 minutes. Or cut eggplant in half lengthwise and bake in a 425F oven for 30 minutes. Cool eggplant. When cool, peel off skin and scrape the pulp into a container. Use pulp as needed. It can be refrigerated up to a week.
Each scoop is a contrasting crunch of pita chips and cool smoky eggplant.... a rather well matched pair.
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