Eggplant Parsley Dip

About Eggplant Parsley Dip

Ingredients

• 2 1
• Garlic 4 to 5 cloves
• French bread 1 loaf
• Medium white onion, finely chopped 1
• Garlic cloves, chopped 2 to 3
• Fresh parsley, chopped 2 to 3 tbsps + to garnish
• Medium tomato, chopped 1
• Paprika powder ½ tsp
• Roasted cumin powder 1 tbsp
• Red wine vinegar 1 tbsp
• Salt to taste
• Lemon juice 1 tbsp
• Olive oil 2 tbsps
• Yogurt 2 tbsps

How to Make Eggplant Parsley Dip (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Prick eggplant all over with a fork. Make a few slits and insert garlic cloves in the slits. Apply a little oil all over the eggplant and keep it in a disposable baking dish.
3. Place the baking dish in the preheated oven and bake in the preheated oven till the skin charred and the eggplant is cooked.
4. Bring the baking dish out of the oven, let it cool slightly before peeling off the skin. Scoop out the flesh and finely chop the flesh and put into a mixing bowl.
5. Diagonally slice the loaf of French bread into 10 slices. Place these slices on a baking tray, and toast them in the oven.
6. Add onion, garlic, parsley, tomato, paprika powder, roasted cumin powder, red wine vinegar, salt, lemon juice, olive oil and yogurt to the eggplant and mix well. Transfer into a serving bowl.
7. Place the toasted French bread slices on one side of a serving platter, place the bowl with the dip on the other side. Garnish with more parsley and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps