Archive for October 12, 2013

Eggplant & Garlic Dip

Looking for something interesting to try for an appetizer for the Dashain party? Here is an amazing Eggplant & Garlic Dip recipe prepared by Sonam Sherpa inspired by show me the curry.

1 Large eggplant
10 cloves of garlic
5 green chili chopped
5 tablespoons olive oil
Lemon juice to taste
Salt to taste
1/4 cup of red onion chopped
1/4 cup of cilantro chopped

1. Remove stem from the eggplant. Cut 4 slits lengthwise on the eggplant and stuff the eggplant with garlic and green chili. DSC_0117-0012.Add olive oil.DSC_0121-001 3.Once the eggplant is stuffed, wrap it with aluminium foil and bake it at 450 degree F for an hour.  DSC_0124-001 4. Once the eggplant is baked, gently remove the foil. DSC_0125-001 5. Cut eggplant into smaller pieces and smash it until it becomes smooth paste. You could remove the skin or leave it on depending on how tender your eggplant is. DSC_0126-001 6. Now, add onion, cilantro, lemon juice and salt. Make sure to taste it while you make this and adjust the salt and lemon juice according to your desired taste. DSC_0127-001 Enjoy the dip with chips. DSC_0129-001Or crackers!! Happy Dashain!! DSC_0130-001