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Eggplant Dip

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Written by Haneeda   
I like to serve this delicious eggplant dip with strips of naan or pita bread. It is a great appetizer or a simple addition to any meal. Works well for buffets!

1237724497_persian eggbplant dip.jpg


Ingredients:

1 large eggplant
2 tablespoons olive oil (to drizzle on eggplant before baking)
2 tablespoons olive oil to cook onions & garlic
1 medium onion chopped
4-6 garlic cloves minced
2 tsps sour cream
2 tsp dried mint leaves
1 pinch turmeric powder
salt

Preparation:
  • Preheat oven to 350 degrees.
  • Peel the eggplant, and cut into ½ inch thick slices.
  • Place the eggplant slices on a oven proof dish / aluminum foil .Drizzle olive oil on both sides of eggplant and bake till the eggplant is soft and golden brown (about 25 mins). Remove eggplants from oven - mash and set aside .
  • Heat olive oil in a pan and fry the onions and garlic with some salt and turmeric powder.
  • Add the mashed eggplant and mix.
  • Add sour cream and mint leaves and simmer for a few minutes. Check seasoning.
  • Serve with pita bread , naan etc.

Tips:

For tasty naan strips: Cut naan into strips, drizzle over some olive oil and bake at 350 degrees F for about 8 - 10 mins.

Ease of preparation: Easy

No. of servings: about 4
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