Yaaahooo for eggplant, yaaay for aubergine, and yeehaa for brinjal. Three cheers for purple beauty mixed with flavor.
Ingredients:
1 eggplant
1/2 tsp salt
1 minced garlic
1 lemon juice
1 tsp hot sauce
1/2 cup walnuts
Olive oil
Whole wheat pita bread
Directions:
Prepare the grill (grilling gives the eggplant a unique fragrance and flavor when mixed with other ingredients)
Wash eggplant (leave skin on)
Grill over medium heat for about 25 minutes until tender
Set aside to cool
Remove skin
Heat oven to 375 degrees F
Cut pita into small pieces
Toast for about 10 minutes
In a blender, pulse for couple of minutes walnuts and garlic
Add hot sauce, salt, and lemon juice
Add the eggplant and pulse for a minute
Spread the eggplant dip on the toasted pita
Drizzle olive oil
Garnish with your choice of pomegranate seeds, mint, or parsley
Sahtein/ Enjoy
Ingredients:
1 eggplant
1/2 tsp salt
1 minced garlic
1 lemon juice
1 tsp hot sauce
1/2 cup walnuts
Olive oil
Whole wheat pita bread
Directions:
Prepare the grill (grilling gives the eggplant a unique fragrance and flavor when mixed with other ingredients)
Wash eggplant (leave skin on)
Grill over medium heat for about 25 minutes until tender
Set aside to cool
Remove skin
Heat oven to 375 degrees F
Cut pita into small pieces
Toast for about 10 minutes
In a blender, pulse for couple of minutes walnuts and garlic
Add hot sauce, salt, and lemon juice
Add the eggplant and pulse for a minute
Spread the eggplant dip on the toasted pita
Drizzle olive oil
Garnish with your choice of pomegranate seeds, mint, or parsley
Sahtein/ Enjoy