Eggplant Avocado Dip


3 small eggplants

1 ripe avocado

1/4th cup finely chopped green pepper

1/2th cup finely chopped onion (preferably red)

1 green chillies (more by choice)

1 tsp lemon juice

salt and pepper to taste

fresh cut cilantro and spring onions for garnish


Roast the eggplants, i just did it over my stove (should be prefect for outside grill). Use small eggplants so they cook nicely all through. Remove the skin. Mash them in a bowl. To that add the ripe avocado, finely cut onion, finely cut green peppers, lemon juice, salt and pepper. For the green chilli, I lightly roasted it directly on my gas stove and crushed it inside the mixture. Use your hand to nicely mix in all the ingredients and make sure the eggplant and avocado blend well. Add fresh cilantro and spring onions on top.

I purposely did not use garlic (key ingredient of guacomole) because I did not want garlic to overpower the eggplant and avocado. But if you are garlic fan go ahead and use garlic, roasted or raw whatever you prefer.

This can be served as a dip for chips, with toasty bruschetta, with naan/paratha or I ate it with dosa today.


By Priya Vaidya


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