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

preparation method

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.

Serving Suggestions

    Serves 2 - 3

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 mins Cook: less than 15 min

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