Thursday, June 18, 2015

Creamy Grilled Eggplant Dip

Recently I had a few friends over and made this grilled egg plant dip to serve with appetizers.
This is a make ahead dip and can be put together very easily.
Serve them with pita chips or any chips of your choice. Mine served a lot of people and you can reduce the quantity if you are making for a few people.

Get Ready: ( serves 20 plus people)

  • 2 large eggplants
  • 1 small tub of sour cream
  • Lots of finely chopped cilantro
  • 2 tsp Cumin seeds
  • 1 Red chilli powder
  • 2-3 thai green chilli finely chopped ( optional)
  • Salt to taste
  • 1 tbsp olive oil


  • Wash and dry the egg plant. Poke a couple of holes on them with a fork. 

  • Cover with foil and grill them on a medium gas flame turning them multiple times.

  •  Keep the grill closed. Cook them till the are soft. One can also roast them on open gas flame to get a nice smokey flavor. Let tit cool well, peel the skin off, it comes easily and take the flesh of the cooked eggplant.

  • Mash the cooked flesh with a fork into a nice pulp.

  • This can be made ahead and kept refrigerated.
  • Before serving, add the sour cream, desired salt, chopped cilantro and mix.
  • In a pan, add the oil, add the red chilli powder and cumin. once the cumin seeds sizzle, pour it over the dip.

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