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Eggplant Relish Dip

Gluten Free Soy Free Sugar Free Nut Free Egg Free Dairy Free Vegetarian Vegan

Eggplant Relish Dip

Calories per serving: 146

Fat per serving: 9.7g

Eggplant is the most versatile veggie. Toss it in a stir fry, bake it in a juicy vegetable lasagna or serve it fleshy as a hot or cold appetizer with a zesty garnish. Since I'm always looking for ways to cook this versatile veggie I just made it as simple as possible with this relish dip. Fill celery cores with this, serve it as a side dip or put on top of crackers or mini toasts!


1 large eggplant
1 red onion (chopped small)
2 tablespoons ginger
1 teaspoon green chillies (chopped small)
1 teaspoon salt
2 tablespoons oil
Cilantro leaves for garnish (chopped)


  1. Preheat the oven at 450 degrees.
  2. Wash and dry eggplant and slit holes in it with a knife. Place on baking sheet and bake for 45 minutes at 450 degrees
  3. Take a pan with oil, once hot add ginger and green chillies. Cook till they sizzle.
  4. Add onions, cook till slightly brown
  5. Scoop out cooled eggplant flesh and discard skin.
  6. Add the flesh to the pan, cook together for about 15 minutes.
  7. Add salt, garnish and serve hot.


cut out the green chillies for the kids.




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