Eggplant Dip, healthier and low-fat version of famous Lebanese dip - Baba Ganoush!
|Brinjal||1 Large (eggplant)|
|Chopped garlic||1 Tablespoon|
|Chopped green chillies||1 Teaspoon|
|Low fat curd||1/4 Cup (4 tbs)|
|Finely chopped spring onions||1/4 Cup (4 tbs)|
|Finely chopped coriander||1 Tablespoon|
|Cumin seed powder||1/4 Teaspoon (jeera)|
|Oil||1/2 Teaspoon (For greasing)|
Use a fork to prick the brinjal, brush it evenly with oil and and roast it over an open flame for 10 to 12 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly.
Remove the skin and stem and roughly chop the brinjal.
In a mixer, combine the brinjal, garlic, green chilli and curds and blend till smooth mixture, without using any water.
Transfer the brinjal mixture into a bowl, add the spring onions, coriander, cumin seeds powder and salt and mix well.
Refrigerate it for 1 hour.
Handy tip: For best results, select a tender brinjal with very few seeds.
Serve with whole wheat pita bread or vegetable crudités.
Serving size Complete recipe
Calories 183Calories from Fat 18
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat %
Trans Fat 0 g
Sodium 450 mg18.75%
Total Carbohydrates 38 g12.7%
Dietary Fiber 16 g64%
Sugars 15 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet