Author Notes
Growing up, eggplant was a welcomed ingredient in many of the dishes my parents and grandparents prepared. Eggplant caviar; eggplant slices topped with garlic, mayonnaise and cheese and then baked in the oven until the cheese sizzled and was ready to be sprinkled with freshly chopped parsley; and of course ratatouille were some of my favorite dishes.
I've already shared a recipe for Eggplant & Tomato Dip. This recipe, uses the same main ingredients (eggplant and tomatoes), but also incorporates some of my favorite Indian flavors.
—Olga of Mango & Tomato
Ingredients
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1
eggplant, roasted in 450F oven for an hour, cooled, peeled, mashed
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1/2
jalapeno, finely chopped
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1
tomato, finely chopped
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2-3 tablespoons
finely chopped red onion
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2-3 tablespoons
chopped cilantro
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1 teaspoon
ground cumin
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1/2
lemon, juiced
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1 tablespoon
canola oil
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salt & pepper
Directions
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Combine all ingredients in a bowl. Mix. Refrigerate at least 30 minutes.
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