A couple of my friends taste-tested this dip and immediately asked for the recipe. I hope you enjoy it too. If you don’t want to serve the dip in the shell, just peel the eggplants and use all the flesh. Add a little canola oil to make it more spreadable if you wish.
Ingredients
| 600 g | Eggplants (Main) |
| 1 tsp | Salt |
| 2 Tbsp | Canola oil |
| 1 small | Brown onion, diced |
| 1 | Red capsicum, diced |
| 1 | Baby carrot, diced |
| 1 clove | Crushed garlic |
| 2 Tbsp | Tomato paste |
| 2 Tbsp | Cider vinegar |
| 4 Tbsp | Baby watercress |
| 2 Tbsp | Curry powder (Main) |
| 1 pinch | Freshly ground black pepper |
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Directions
- With a sharp knife cut a slice off the side of the eggplant. Using a spoon or sharp knife remove the pulp from the inside leaving a 1cm-thick shell. Place aside.
- Chop the flesh finely and sprinkle with salt. Stand for 30 minutes, then drain.
- Heat the oil in a frying pan and sauté the chopped eggplant, onion, capsicum, carrot and garlic, until tender. Stir in the tomato paste, vinegar, water, curry powder and pepper. Simmer for about 5 minutes until well combined.
- Purée in a food processor or blender until smooth. May be refrigerated for up to 24 hours. To serve, spoon the mixture back into the shell. Serve with potato chippies or crisp vegetable sticks as dippers.
