Creamy Eggplant Dinner Spread Recipe
Fusion cuisine · 450 calories
About this recipe
A delightful and creamy eggplant spread perfect for dinner, combining roasted eggplant with a tangy and smooth texture. Ideal for those seeking a quick and satisfying eggetarian meal.
Ingredients
- 250 g Small-Purple Brinjal (Baingan)
- 250 ml Dabur Hommade Lemon Juice (Bottle)
- 1 pc Avocado Indian Premium Semi Ripe
- 1 ltr Jivo Gold Refined Oil - Blend Of Rice Bran Oil & Sunflower Oil
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
Instructions
- 1. Preheat your oven to 200°C (400°F).
- 2. Place the whole eggplants on a baking tray and roast them in the oven for 30-40 minutes, turning occasionally, until the skin is blackened and the flesh is soft.
- 3. Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard it.
- 4. Chop the peeled eggplants into sections and place them in a colander to drain any excess liquid for about 10 minutes.
- 5. Transfer the drained eggplants to a cutting board and chop them finely. Alternatively, use an electric mixer to blend them into a smooth texture.
- 6. In a mixing bowl, combine the chopped eggplant with 1 mashed avocado, 1 teaspoon of lemon juice, 100 ml of oil, and 1/2 teaspoon of salt. Mix well until creamy and well incorporated.
- 7. Serve the spread as a dip with bread or as a side dish for dinner.