We are cooking up a treat.
It will be served shortly...
Eggplant Parsley Dip
1 large eggplant (300g)
1 medium white onion (100g), chopped finely
2 tablespoons yogurt
2-3 cloves garlic, chopped
½ tsp paprika powder
Roasted cumin powder ( about 1 tbsp)
1 chopped tomato
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt to taste
2-3 tbsp finely chopped parsley
Prick eggplant all over with fork; in disposable baking dish. Slit an eggplant and add garlic cloves in it and spread oil with hands on it . Now, place this in a baking dish and bake in a pre-heated oven and scoop out the flesh. Fine chop the scooped out portion.
Now, take a loaf of French bread and cut it diagonally into about 10 slices. Place these slices on a baking tray , and toast them in an oven .
Now , in a bowl , add chopped eggplant, chopped onion, chopped garlic, chopped parsley , chopped tomatoes, paprika powder, roasted cumin powder , red wine vinegar , salt to taste , lemon juice , olive oil optional , curd , and mix well. Remove in a small bowl.
Now, place the toasted French bread slices in a plate, and place the prepared dip in it. Garnish with more parsley and serve.