spicy eggplant dip
I got inspired by my mother's sautéed curry eggplants. When she made that, we used to eat with rice. I really love this food but need more spicy flavor since I love spicy food which is how I created this recipe. When I made this for the first time, I ate with rice which I used to do but realized it went very well with toasted bread or crackers. I named this "eggplant dip" and added French fried onions to add different texture and little bit more nice flavor.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
2-3 serving(s)
Ingredients
- 1/2 pound eggplant, washed
- 1 teaspoon grated ginger
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon mustard seed
- 1/2 cup french fried onions
How To Make spicy eggplant dip
-
Step 1Chop eggplant coarsely, put into a food processor or blender and chop eggplant.
-
Step 2In a non-stick skillet, heat olive oil over medium heat and cook mustard seed until fragrant. Add eggplants and cook until eggplants are very tender and until reduced by almost half.
-
Step 3Stir in ginger, curry powder, soy sauce, sugar and cumin. Cook until well coated. Lastly, stir in French fried onions. Serve as warm dip or refrigerate until chilled then serve (your choice). To serve, your favorite chips, crackers or toasted baguettes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Dips
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
Stove Top
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