Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 1 servings
Show me for servings
Ingredients
1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing
For Serving
pita bread or cream cracker biscuits
Method
Pierce the eggplant with a knife or fork and grease lightly with some oil.
Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
Peel the skin off and discard.
Place the pulp in a bowl and mash well using a fork.
Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
Refrigerate for at least 1 hour before serving.
Serve with pita bread or cream crackers.
Cooking Time: 15 mins
Makes 1 servings
Show me for servings
Ingredients
1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing
For Serving
pita bread or cream cracker biscuits
Method
Pierce the eggplant with a knife or fork and grease lightly with some oil.
Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
Peel the skin off and discard.
Place the pulp in a bowl and mash well using a fork.
Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
Refrigerate for at least 1 hour before serving.
Serve with pita bread or cream crackers.
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