After a month long hiatus I am back. This rustic eggplant dip with with strong earthy flavours is a souveneir from my recent trip to India (specifically interiors of Gujarat a northwestern desert state). It was an unscheduled stop at an acquaintance’s farm which got prolonged because of our 2 hour delay and like my nephew commented it was the best flight delay ever
This farmhouse was where we had the most succulent sweet Sapodillas (chickoo’s) tender fresh off the tree Guavavas, the freshest vibrant green onions. Because of the delay our very kind and hospitable host cooked for us a rustic meal of thick well cooked chapatis and few fresh vegetables. But for me the star of this meal was the eggplant dip. For this dip small round eggplants were buried under a burning fire of coal and firewood and left there till their skin was completely charred.
This dip was a simple delicious melange of flavours, smoky flavour of grilled eggplants, freshness of freshly picked geeen onions and delicate flavour of fresh green garlic.
I am presenting this receipe with very fond memories of our trip. I have made some necessary modifications to the receipe because of the availability of the ingrediants, roasted garlic instead of fresh garlic greens (these have very subtle flavour), extra virgin oil instead of mustard oil which is very strong in aroma and taste.And off course grilling the eggplant in the electric oven instead of hot coals.
Hope you will all enjoy this delicious dip.
1 eggplant 11/2 – 2 lbs.
Green tops of 6-7 green onions washed and finely chopped
2 green chillies finely chopped (adjust according to taste )
2 cloves garlic roasted for 3-4 minutes in the oven
1/2 cup of cilantro washed and finely chopped
Juice of 1/2 a lemon or lime
Salt to taste
2- 3 tbsp. extra virgin olive oil
1. Grill the eggplant at 350 degrees fahrenheit for 25-30 minutes till the skin is charred and it is cooked through.
2. Once the eggplant cools ,peel and mash with a fork or a masher so that there are no lumps.
3. Now mix all the ingredients ( just save 1 tbsp. Oil to drizzle on top )
4. Drizzle the remaining oil on top and serve this delicious dip with pita bread or brown rice crackers.