Why you’ll love this recipe?
While you are here, don’t miss out on checking out our low-carb low calorie eggplant casserole or 5-minute cream cheese olive dip, hummus dip, or spinach artichoke dip.
Ingredients
Eggplant: Use firm eggplant with no spots or bruises. If using large eggplant, then use 1 in the recipe. If using Indian brinjal, eggplant, or aubergine, use atleast 2 in the recipe.Green chilies: This makes your dip spicy.Coconut: Freshly grated coconut gives that traditional village-style flavor. If you do not have them, you can skip them.Onion: Raw onions add crunchiness and flavor to the dip.Salt and coriander leaves: Used to enhance the flavor.Coconut oil: For authentic flavor and taste. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Steam and broil method
Step 1: Wash the eggplant and divide it length-wise into two pieces. Steam them using a steamer till it becomes soft. Now drizzle the coconut oil on the steamed eggplant. Applying the oil is optional, but it gives a good flavor. Step 2: Transfer this to a baking pan and broil it in an oven at maximum. During this process, rotate it every minute so that it is roasted evenly on all sides. Step 3: Once the eggplant cools down, peel the skin, transfer this to a bowl, and mash it with your hands or a masher. To this, add green chilies, coriander leaves, grated coconut, salt, and onion, and mix well so everything is combined.
Charcoal or grill, or gas method
Wash the eggplant. Place the whole eggplant directly on the fire of your gas stove on medium flame, charcoal, or grill and keep rotating until it is cooked uniformly on all sides and the skin is charred. Now peel the skin and follow step 3 given above.
Tips
You can also add green chilies, coriander leaves, and grated coconut to a mixer or blender, blend it to a coarse paste, and add. OR you can blend everything, including the peeled roasted eggplant, in a food processor to create a smooth and creamy dip. If you do not like the flavor of burnt eggplant, simply steam, mash, and add the other ingredients. Adding coconut oil before broiling is optional. You can add asafoetida / hing to the recipe. Vary the number of green chilies as per your taste. You can substitute it with jalapeno or serrano pepper. Traditionally green eggplants called matti gulla are used to make this type of dip in India. I have used the eggplants available here in the United States. Since the eggplant was large in size, I used only one. If you are using green eggplants or aubergines, which are generally smaller in size, then use at least two full eggplants in the recipe. If they are really small, then use a handful of them. The caramelized or burnt, or roasted eggplants provide this dish with an oomph factor.
Serving suggestions
Eggplant dip can be served with steamed rice and dalitoy to make a complete meal. It tastes good with any flatbread like pita, naan, chapati, roti, soybean bread, avocado chapati Serve this as a dip with crackers, chips, baguettes, or crostini.
More dip recipes
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Recipe card
