Found in: Food Matters

Eggplant Dip


Here’s an easy, tasty snack to try!


2 eggplants (Bhaigan/melongene)
2 cloves garlic
1 tbsp olive oil
1 pimento pepper
1/4 tsp lemon or lime juice
salt, pepper, chive, chadon beni (culantro) to taste



-Slit eggplants and insert 2 cloves of garlic
-Roast on a stovetop griddle or tawah with a drizzle of oil turning intermittently until soft (about 10 minutes)
-Alternately can be roasted in an oven at 400F (about 45 minutes)
-When done, scoop out insides of eggplant with garlic cloves and place in blender
-Add olive oil, lime or lemon juice and seasonings
-Pulse in blender to desired consistency

Enjoy with crackers, toasted flatbread (sada) or cut up vegetables