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Eggplant dip and Red Bean dip - Party starters

Dip, dip ,dip! Sometimes, you just want something light to nibble for dinner. While I've labelled this recipe under Party Starters, you need not necessarily have a party to enjoy this kind of finger food. This is perfect stuff to share with your partner while watching your favourite movie on a Frida


  • 1 eggplant large roasting (make about 1 1/4 cups when roasted, pulped and sieved)
  • 2 tbsps olive oil (not extra-virgin)
  • 1 onion large , finely diced
  • 3 cloves garlic , minced or grated
  • Salt black pepper and freshly ground
  • 1 cup Greek yogurt homemade /
  • 1/4 tsp saffron threads
  • water soaked in (2 tbsp) warm
  • 2 tbsps mint chopped fresh , to garnish
  • 2 tbsps pine nuts , toasted , to garnish


  • Roasting the eggplant - You could do this in a broiler or direct on the flame.
  • Preheat the oven to 450 degrees F. Dribble extra-virgin olive oil, to garnish. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch.
  • Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
  • Alternately prick the eggplant and keep it on a medium flame. Rotate at intervals so that the whole exterior is charred and interior is pulpy. This will take roughly 10-15 minutes.
  • Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently.
  • Take off the heat and turn into a bowl to cool and season with salt and pepper. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.


I served this with oven-baked roti-chips. Make regular thin rotis from whole wheat flour. Cook them very lightly on both sides and keep aside. Don't put them directly on flame to puff them etc.
Cut the rotis into triangles and spread in a single layer. Bake them in a 250C oven for around 5-7 minutes till they are light brown and crisp. Store in airtight container.
Don't miss out on the saffron and the mint. These two spices lend the touch of exotica that you'd never find in a Baba Gannouj or any other roasted eggplant dip recipe.
This is my entry for Meeta's Monthly Mingle - Arabian Nights