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

preparation method

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.

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By: Chef Rakesh Sethi

Show: Tea Time with Rakesh Sethi

Prep:15 Mins Cook: 15 to 30 minutes

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