Spicy Roasted Eggplant

This is a spicy but delicious variation on Eggplant Dip.


Serves 4


1 large eggplant
1 large onion
2 tablespoon vegetable oil
1 teaspoon red chili pepper
1 teaspoon cumin seeds
to taste sea salt
1 tablespoon ground ginger


  • Roast the whole Eggplant on a foil lined baking tray at 450 for 1 hour.
  • Slice Onions. Saute in oil till translucent.
  • Add the Cumin Seeds and stir till they crackle.
  • Add the pulp of the roasted eggplant - scooping with a spoon.
  • Add Ginger. Keep stirring for 3-5 minutes. Remove from stove, serve hot with crackers on crusty bread.

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