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

Go

• 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.