I suspect my family members pray for various natural disasters...When that collective prayer is answered, I am forced to close the studio and come home after work or better yet - stay home altogether. That usually means a five course dinner and baked goodies. Last night, instead of fixing knees in Warrior 2 in my Iyengar class I've got to experiment with a whole baked eggplant. As the flood waters crept to my studio, the blender was going... It resulted in a tasty dip, that could also replace ketchup for your home baked fires or your veggie burger. It can served as a side dish too, which it did last night.
Backed Eggplant Dip
1 large eggplant
2-3 Tbsp of tomato paste
1-2 cloves of garlic, crushed
1/4 tsp of coriander powder (or your favorite spice mix)
About 1 tsp of olive oil (optional)
Small bunch of fresh cilantro, chopped
Salt, pepper to taste
Cut several slits on the eggplant. Place it on a foil lined baking sheet and bake at 500F for 45 minutes. Let it cool, then peel the skin off. Transfer all that soft, gooey, baked goodness into a frying pan, add tomato paste and garlic and cook on medium heat until the liquid is evaporated. Remove from heat, add coriander, olive oil, salt, pepper, cilantro and pulse in a food processer/blender/chopper until smooth. Cool to room temperature and enjoy!
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