Eggplant Dip (Brinjal Dip)

Eggplant Dip (Brinjal Dip)

Someone gifted me a big, beautiful brinjal along with baby tomatoes and chillies grown lovingly in their own garden. While I usually limit my intake of nightshades, I felt inspired to honour these homegrown gifts with a dish that brought them together beautifully.

From an Ayurvedic perspective, nightshades are best enjoyed occasionally and in moderation. I recommend savouring this dip as a side dish or accompaniment, rather than a main. Paired with grounding foods like warm grains or ghee-toasted bread, it can be both satisfying and balanced.


Ingredients

  • 1 large eggplant (brinjal)

  • 2–3 Tbsp olive oil

  • 1 large white onion, thinly sliced

  • 2 cloves garlic, grated

  • 1 red chilli, finely chopped

  • A handful of baby tomatoes, whole

  • ½ tsp cumin powder

  • ½ tsp coriander powder

  • ½ tsp cayenne pepper

  • ½ tsp paprika

  • ½ tsp smoked paprika

  • 1 tsp dried parsley

To finish:

  • 1 Tbsp coconut sugar

  • 1–2 Tbsp lemon juice (adjust to taste)

  • A handful of fresh coriander leaves, finely chopped

  • 6 large mint leaves, finely chopped

  • Pink salt, to taste

  • Black sesame seeds, for garnish

  • Olive oil, to drizzle


Method

  1. Prep the Eggplant:
    Wash and slice the eggplant into thin rounds. Arrange the slices on a tray and sprinkle generously with salt. Let them sit for 1 hour to draw out excess moisture. Afterward, discard the released water. Optional: Pat the eggplant dry with a clean cloth or paper towel.

  2. Cook the Base:
    Heat olive oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until translucent. Stir in the grated garlic, chopped chilli, and whole baby tomatoes. Cook until the tomatoes begin to soften and burst.

  3. Spice & Simmer:
    Add the eggplant slices along with cumin, coriander, cayenne, paprika, smoked paprika, and dried parsley. Stir well to coat everything in the spices. Cook until the eggplant is completely soft and tender — it should mash easily with a spoon.

  4. Blend:
    Remove the mixture from heat and let it cool completely. Transfer to a food processor and blend until smooth and creamy.

  5. Finish & Serve:
    Transfer the dip to a bowl. Mix in the coconut sugar, lemon juice, fresh coriander, mint, and salt to taste. Spread onto a serving plate or shallow bowl. Garnish with black sesame seeds and a generous drizzle of olive oil.

  6. Enjoy:
    Serve immediately with warm, ghee-toasted bread — perfect for scooping.

Side plateJanishthaEggplantComment