Tandoori Eggplant Dip

. February 6, 2008

A delicious, different, tasty spread for your TV dinners, parties or to accompany your main dish.Very low-fat if you use soy cream instead of" crème fraiche".I ate some with turkey breast.Should be great with fish. Try it also with vegetable chips.

- 1 large eggplant,halved
- 1 garlic clove
- 1 shallot
- 1 ts tandoori powder
- 1 Tbs soy cream
- Himalaya salt
- sichouan pepper

Cut piece of parchment paper to fit under eggplant on baking sheet. Place eggplant, cut side down, on paper. Bake in oven in preheated 375 F for about 45 min until eggplant is very tender and skin is charred.
Scoop eggplant out of skin into food processor. Add garlic, shallot, tandoori, sichouan pepper and soy cream. Serve this dip cold. Enjoy!

Pour les français:

- 1 aubergine
- 1 gousse d'ail
- 1 échalotte
- 1 cuillère à café de tandoori
- 1 cuillère à soupe de crème de soja
- sel de l'Himalaya
- poivre du Sichouan moulu


Mamina said...

Il y avait du tandoori aussi chez moi l'autre jour. J'aime beaucoup.

Doria said...

Cette crème d'aubergine avec du tandoori, elle doit être bien délicieuse. J'ai réussi à trouver du sel de l'himalaya au Bon marché et je m'en sers souvent.
Bisous et bonne journée, Doria

Anonymous said...

nous sommes en France Merci de faire des traductions précises pour les non inities a l'anglais

Steve Mirsky said...

This sounds like it will be a delicious and most importantly, easy to make dip. Here in the USA, the majority of folks opt for premade mass produced dips...how unimaginative :( Thanks for the inspiration!


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