Roasted Egg plant Mexican Dip

Name: Roasted Egg plant Mexican Dip
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 11
Ingredients: 1 Large Egg Plant (Brinjal); 1 Medium Tomato; 4 No. Garlic; 1 Tsp Chopped Coriander (Dhania); 1/4 Tsp Red Chilli Flakes; 1/4 Tsp Mixed Herbs; 1/4 Tsp Black Pepper Powder; 1/4 Tsp Salt; 3 Tsp Oil

50 mins Cooking Time

11 Servings

Diversity score

Sources of Calories

Protein 6%

Carbs 20%

Fats 74%

Gluten Free

Low Carb

No Added Sugar

Lactose Free

This sugar free, low carb, zero trans fat, gluten free, lactose free, no dairy and no added sugar dips recipe is sure to stimulate your tastebuds. The popular vegetarian mexican recipe is a perfect dinner, lunch or breakfast accompaniments dish. The recipe goes perfectly with pumpkin chickpea squares, carrot chickpea squares, pepper tofu squares or corn chickpea squares.

Ingredients

1 Large Egg Plant (Brinjal)
1 Medium Tomato
4 No. Garlic
1 Tsp Chopped Coriander (Dhania)
1/4 Tsp Red Chilli Flakes
1/4 Tsp Mixed Herbs
1/4 Tsp Black Pepper Powder
1/4 Tsp Salt
3 Tsp Oil

Method

Pre Preparation

Step 1
Blanch tomato and remove skin
Step 2
Preheat oven at 180°C for 10 min

Preparation

Step 1
Cut 1 large brinjal into half, apply oil and rub salt all over the egg plant
Step 2
Make small slits on brinjal and add garlic cloves in the slits
Step 3
Apply 1 tsp oil on brinjal and tomato and roast them for 40 minutes at 180 degrees Celsius
Step 4
Remove the skin of roasted egg plant, mash the brinjal, add tomato and mash until it becomes smooth
Step 5
Add salt, black pepper powder, red chilly flakes, mixed herbs, oil, chopped coriander leaves and mix well
Step 6
Serve with snack as an accompaniment

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Allergies

Brinjal

Tomato

Garlic

Black Pepper

Red Chilli

Food Additives

NUTRITION FACTS

Approximate values

Serving Size Tbsp(15gm)

Amount Per ServingCalories
kcal

% Daily Value ^*

Total Carbohydrate 1gm 0.2%

Dietary Fiber 1gm 2.0%

Protein 0gm 0.5%

Total Fat 1gm 1.5%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)