Easy Eggplant Dip
1/4 cup parsley or cilantro, chopped
Roasted or prepared eggplant
8 oz. whipped cream cheese
Salt and pepper (to taste)
Mix the ingredients in a large bowl, chill for 10 minutes and serve with pita chips or slices of pita bread. For this version, you can use a pouch of Tasty Bite® Punjab Eggplant™.
DIY: Roasted Eggplant Dip
3 tablespoons extra virgin olive oil
2-3 tablespoons regular or black tahini
1-2 cloves of garlic
1 lemon, juiced
½ teaspoon ground cumin
2 tablespoons parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon fresh mint, chopped
Salt and freshly ground pepper to taste
2 stalks of scallions, thinly sliced
Pita bread or chips
Prick the eggplant all over with a fork, so that the steam can escape and it doesn’t explode inside the oven. Rub some olive oil over the entire surface and place on a baking sheet. Broil on all sides until the skin is charred black. Peel or cut off the skin; the flesh inside should be soft. Mash the eggplant with the other ingredients, or place everything except the scallions in a food processor for a short quick blend. Stir in the sliced scallions and chill — or serve warm depending on your preference with pita bread. You can make your own pita chips by slicing the bread and toasting it in the oven.
Tip: The eggplant can also be grilled or a combination of broiling and baking in the oven. Some people slice the eggplant lengthwise, lightly salt the flesh, broil it for a little while and then roast in the oven for 30 minutes.