Indian Eggplant Dip served with Mini Naan

Cook Time 40 minutes

Servings 4


2 eggplants

1 tomato
1 tsp cumin seeds + extra for garnish 
½ tsp ground coriander
1 tsp finely minced ginger
1 clove garlic
1 sprig of coriander
3 tbsp Greek-style yoghurt
1 tsp black sesame seeds 
Mission Mini Naan, to serve


Preheat oven to 200°C.

Place the whole eggplants on a tray and bake in the oven for 15 minutes. Add the tomato to the tray and cook for a further 15 minutes. Allow to cool slightly.

In a mortar and pestle, grind the cumin seeds with the ground coriander, salt, garlic and ginger. Add the fresh coriander and crush all together. Peel the skin off cooked tomato and cut out the core and seeds, then crush into the spice mix. Place mixture in a large bowl.

Once cool enough to handle, split the eggplant in half and scoop out flesh. Place in the bowl with the tomato mixture, add the yoghurt and mix with a fork to break up the silky eggplant. Check seasoning

Serve in a shallow bowl and garnish with cumin and sesame seeds. Serve with hot Mission Mini Naan.


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