Roasted eggplant and tomato dip

Today's spot light is on our very own sailu of sailu's food. I had got this recipe from her blog a few months back and this dish has become a favourite at our place. The flavours of the roasted brinjal and the tomatoes blend together beautifully making this chutney absolutely irresistable. This curry is a breeze to prepare and it can be had with either rice rotis or as a dip. Now is this another version of babaghanoush???

Roasted eggplant and tomato dip recipe:

Preparation time: 10 mins

Cooking time: 10 mins+ roasting time

Serves: 4

Ingredients:

Eggplant- 1 large

Onion- 1 Chopped fine

Tomato- 2, chopped fine

Ginger- 1" piece, grated

Green chilli- 1, chopped

Turmeric powder- 1/4tsp

Paprika powder- 1/2tsp

Coriander powder- 1/2tsp

Oil- 2tbsp

Mustard- 1/2tsp

Jeera/ cumin- 1/2tsp

Hing- a pinch 

Salt- to taste

Coriander to garnish

Method:

• Grease the eggplant with some oil and roast over a low flame.
• Once the eggplant is completely black, take off the heat and cool.
• Peel the skin and mash the pulp and keep aside.
• Heat oil in a wok and add the mustard seeds.
• Once they pop, add the jeera and hing and fry till the jeera turns brown
• Add the onion and the green chilli and saute till the onion turns pink.
• Add the grated ginger and saute for a min more.
• Add the chopped tomato and stir.
• Add the salt, tuermeric, paprika powder and coriander seed powder and saute for 2 mins
• Add the mashed eggplant and saute for 5 mins more.
• Take off the heat and garnish with coriander leaves.
• Serve hot with rice or rotis.

This recipe is my contribution to Aipi's book marked recipes event