Easy Eggplant Dip

Serves 6

Time 15 minutes

Ingredients

1 large eggplant, peeled and quartered

1 whole tomato, chopped

1 tsp ginger, minced 

1 tsp garlic, minced 

Juice of ½ lemon

¼ cup water 

1 bunch of coriander, finely chopped

Centre of red onion, finely diced

1 red chilli chopped

Salt and pepper

To Serve

Cucumbers, cut into strips

Carrots, cut into strips

Celery, cut into strips

Capsicum, cut into strips

Roti

Method

Peel eggplant, whole tomato, garlic, ginger, salt to taste, lemon juice and some water (to ensure nothing sticks to the bottom) in a microwave cooker. 

Place this in the microwave for 12 minutes. 

Chop the coriander, fresh chilli, and fresh red onion whilst this is cooking. 

Remove the container from the microwave, use a potato masher to mash it so it is textured - you can blitz this if you prefer it smooth. 

Serve in a bowl topped with fresh coriander, coriander, and chilli – stir through just before serving. Serve with cucumbers, carrots, celery, capsicum and roti.