Indian Inspired Eggplant & Tomato Dip

By Olga of Mango & Tomato
January 20, 2011
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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

Serves: 4-6

  • 1 eggplant, roasted in 450F oven for an hour, cooled, peeled, mashed
  • 1/2 jalapeno, finely chopped
  • 1 tomato, finely chopped
  • 2-3 tablespoons finely chopped red onion
  • 2-3 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 lemon, juiced
  • 1 tablespoon canola oil
  • salt & pepper
  1. Combine all ingredients in a bowl. Mix. Refrigerate at least 30 minutes.

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