Roasted Eggplant Mexican Dip

Prepreparation

Blanch 1 medium size tomato and remove skin.

Preheat oven at 180°C for 10 minutes.

For dip

Cut 1 large eggplant into half, apply 1 tsp oil.

Take 1/8 tsp salt and rub it all over the eggplant.

Make small slits on eggplant and add garlic cloves in the slits.

Apply 1 tsp oil on eggplant and Tomato

Roast the eggplant and tomato for 40 minutes at 180 degrees Celsius.

Remove the skin of roasted eggplant, mash the eggplant, add tomato and mash until it becomes smooth.

Add 1/8 tsp salt, 1/4 tsp black pepper powder, 1/4 tsp red chilli flakes, 1/4 tsp mixed herbs.

Add 1 tsp oil,1 tsp chopped coriander leaves and mix well.

Serve with snack as an accompaniment.