Easy Eggplant Dip
Serves 6
Time 15 minutes
Ingredients
1 large eggplant, peeled and quartered
1 whole tomato, chopped
1 tsp ginger, minced
1 tsp garlic, minced
Juice of ½ lemon
¼ cup water
1 bunch of coriander, finely chopped
Centre of red onion, finely diced
1 red chilli chopped
Salt and pepper
To Serve
Cucumbers, cut into strips
Carrots, cut into strips
Celery, cut into strips
Capsicum, cut into strips
Roti
Method
Peel eggplant, whole tomato, garlic, ginger, salt to taste, lemon juice and some water (to ensure nothing sticks to the bottom) in a microwave cooker.
Place this in the microwave for 12 minutes.
Chop the coriander, fresh chilli, and fresh red onion whilst this is cooking.
Remove the container from the microwave, use a potato masher to mash it so it is textured - you can blitz this if you prefer it smooth.
Serve in a bowl topped with fresh coriander, coriander, and chilli – stir through just before serving. Serve with cucumbers, carrots, celery, capsicum and roti.