Veg
Eggplant Salad Dip Recipe
25 min
Total Time
10 min
Prep Time
4
Servings
184
Calories
Recipe Information
This delicious Eggplant Salad Dip Recipe recipe serves 4 people and takes approximately 25 min to prepare. Each serving contains 184 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴4 eggplant/ brinjal
- 🍴4 teaspoon vinegar
- 🍴2 cloves garlic
- 🍴4 teaspoon vegetable oil
- 🍴4 small onion
- 🍴parsley as required
For Seasoning
- 🍴black pepper as required
- 🍴salt as required
For Garnishing
- 🍴1 leaf cilantro
Instructions
- 🍴Place eggplants in a pan over medium flame and turn the flame off once they start smelling burned. Cool them under running water. Once cooled, peel the upper skin of the eggplant and cut the eggplant into round slices.
- 🍴Extract the juice of the onions using a juicer and keep it aside.
- 🍴Put the eggplant pieces, parsley, onion juice, and garlic cloves into a blender and blend well. Pour oil and vinegar into the mixture and blend again.
- 🍴Make sure the consistency of the mixture is smooth. Add salt and pepper as per your taste. If presenting you may garnish it with a cilantro leaf.