Eggplant Dip
Ingredients
- 500gms Eggplant
- 1/2 Finely chopped red onion
- 2-3 stems of finely chopped Spring Onions
- 1 Lemon (juiced)
- Handful of Mint Leaves
- 3-4 Tbsp SATHYA Garlic Infused Olive Oil
- 1 Tsp Sugar
- Salt to taste
Method
- Cook the whole eggplant with skin in the oven until cooked at about 200 degrees Celsius.
- Take it out and allow it to cool and peel all the skin off it and place it in a bowl.
- Smash the cooked Eggplant into a paste.
- Put the finely chopped red onions, spring onions, and mint leaves.
- Add lemon juice, garlic oil, sugar, and salt to taste and mix it into the eggplant paste.
- Eggplant dip is ready and can be used with crackers as an evening snack.
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Required Products
Nuja's Infusions - Garlic
Nuja’s 2021 Silver Award Winning Garlic Infused Olive Oil provides an easy solution for cooking various dishes with garlic flavours be it Spaghetti, Garlic Bread, French Fries, Sautéed Garlic Prawns, marinating meats for Barbecues, salad dressings, stir fry or just dipping.