Indian eggplant dip

Ingredients for 1 servings:

• 2 eggplant(s)
• 2 tomatoes
• 1 onion(s), diced
• 3 tbsp olive oil
• 2 tbsp jalapeño(s), chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp cumin powder
• ½ bunch coriander leaves
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan spread

Halve the eggplants and sprinkle the cut surfaces with salt. After 10 minutes, pat the cut surfaces dry with kitchen paper. Prick the eggplant skins several times with a fork. Place cut-side down on a baking sheet. Microwave at 300W + grill for 15 minutes. Alternatively, bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Puree the tomatoes. Heat the oil in a pan and sauté the onions until translucent. Stir in the garlic, ginger, and cumin and sauté for 1 minute. Add the tomatoes and jalapeños and let the liquid evaporate completely. Once the eggplants are tender, scrape out the flesh with a spoon. Chop finely with a knife or puree if you don’t like it too chunky. Add the flesh to the tomatoes and season with salt. Serve warm or cold.