Eggplant Dip or Spread

Indian Eggplant Dip or Spread Recipe - Vegetarian Delight

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant dip or spread is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or even a side dish. This recipe combines the rich and creamy texture of eggplant with a blend of spices and seasonings to create a flavorful and satisfying spread.

History

Eggplant dip has been a popular dish in Mediterranean and Middle Eastern cuisine for centuries. It is believed to have originated in the Middle East, where eggplants are a staple ingredient in many traditional dishes. Over time, variations of the recipe have spread to other parts of the world, each with its own unique twist on the classic dish.

Ingredients

2 tsp of coriander seeds
4 whole cayenne peppers
2 tsp of tamarind paste
3 tbsp of grated fresh coconut (optional)
1 tbsp of black mustard seeds
2 tsp of cumin seeds
salt to taste
1 large eggplant

How to prepare

Peel the eggplant and cut it into small cubes.
Cook the eggplant in the microwave or roast it until well cooked.
In a skillet, heat 2 tsp of vegetable oil. Once hot, add the mustard seeds (be cautious as they may pop), followed by the cayenne pepper and dal. Continuously stir the dal until it turns golden.
Add the cumin seeds.
Transfer the masala to a blender and grind it.
Combine the ground masala, tamarind, and salt with the cooked eggplant, and blend until smooth.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor profile.
Mix in some Greek yogurt or tahini for a creamier texture.

Cooking Tips & Tricks

Make sure to cook the eggplant until it is soft and tender to ensure a smooth and creamy texture.

- Toasting the coriander seeds and cumin seeds before grinding them will enhance their flavor.

- Adjust the amount of cayenne pepper to suit your taste preferences for spiciness.

Serving Suggestions

Serve the eggplant dip with pita bread, crackers, or fresh vegetables for dipping.

Cooking Techniques

Roast the eggplant in the oven for a smoky flavor, or grill it for a charred taste.

Ingredient Substitutions

Use lemon juice instead of tamarind paste for a tangy twist.

- Substitute garam masala for the coriander and cumin seeds for a shortcut.

Make Ahead Tips

The eggplant dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the eggplant dip with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt.

Pairing Recommendations

Serve the eggplant dip alongside grilled meats, falafel, or a mezze platter for a complete meal.

Storage and Reheating Instructions

Store any leftover eggplant dip in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

100 per serving

Carbohydrates

12g per serving

Fats

5g per serving

Proteins

2g per serving

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

This eggplant dip is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Eggplant dip is a versatile and flavorful dish that is perfect for any occasion. Whether you enjoy it as a snack, appetizer, or side dish, this recipe is sure to impress with its rich and creamy texture and bold flavors.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Eggplant Dip. It was a warm summer day, and I was visiting my friend Maria, who lived in a small village nestled in the hills of Greece. Maria was known for her delicious homemade dishes, and she had invited me over for lunch.

As I entered her cozy kitchen, the aroma of garlic and roasted vegetables filled the air. Maria greeted me with a warm smile and invited me to sit at the table. She placed a bowl of creamy Eggplant Dip in front of me, along with a basket of freshly baked pita bread.

I took a bite of the dip and was immediately blown away by the rich, smoky flavor. It was unlike anything I had ever tasted before. I asked Maria for the recipe, and she laughed and said, "It's a family secret, but I will teach you how to make it."

Maria showed me how to roast the eggplants over an open flame until the skin was charred and the flesh was soft. She then peeled off the skin and mashed the eggplant with garlic, olive oil, lemon juice, and a sprinkle of salt. The result was a creamy, flavorful dip that was perfect for spreading on pita bread or dipping vegetables.

I was amazed at how simple and delicious the recipe was, and I knew I had to learn how to make it myself. Maria patiently taught me each step, and I made sure to write down every detail so I wouldn't forget.

When I returned home, I couldn't wait to share the recipe with my family. I made a big batch of Eggplant Dip and served it as an appetizer for dinner. My husband and children were skeptical at first, but as soon as they tried it, they were hooked.

From that day on, Eggplant Dip became a staple in our household. I would make it for family gatherings, potlucks, and even just as a snack for myself. It was always a hit, and people would often ask me for the recipe.

Over the years, I have added my own twist to Maria's original recipe. Sometimes I would roast the eggplants with different herbs and spices, or mix in roasted red peppers for a pop of color. I even tried adding a dollop of yogurt for a creamier texture.

No matter how I prepared it, the Eggplant Dip always brought back memories of that sunny day in Maria's kitchen. It was a reminder of the joy of discovering new flavors and sharing them with the ones you love.

As I grew older, I passed the recipe down to my own children and grandchildren. I taught them the importance of using fresh, quality ingredients and taking the time to prepare food with love and care.

Now, whenever I make Eggplant Dip, I think of Maria and the friendship we shared. I am grateful for the day she introduced me to this delicious recipe, and I will always cherish the memories of that summer day in Greece.