We are cooking up a treat.
It will be served shortly...
Spanish Eggplant Spread
Brinjal(baingan) – 1 cup, peeled and cut into small pieces (soaked in water)
Spring onions(hare pyaaz) – 6, finely chopped
Parsley(ajmood)/ coriander(dhaniya) – ½ cup
Garlic(lehsun) – 4 cloves, finely chopped
Olive (jaitun)/ veg oil(tel) – 4 tbsp
White vinegar(sirka) – 2 tbsp
Salt – 1 tsp or to taste
Bread bun - 1
heat 2 tbsp of oil in a pan and sauté garlic and spring onions for 1-2 mins. Keep about 1 tbsp of chopped spring onions aside for decoration. Add brinjal allow it to cook on low flame for 2-3 mins till brown. Cover with lid. Once cooked, put aside to cool.
Once cooled, add brinjal mixture, 1-2 parsley/ coriander sprigs, 2 tbsp of olive oil in a mixer and make a smooth paste- a dip/spread. Add vinegar and salt.
Cut a bun into several slices and toast in the same pan that Brinjal was cooked so that it soaks in the flavour. Sprinkle 1 tbsp of spring onions and remaining parsley on top of the brinjal spread and serve with bread.
Serves 2 - 3