This delicious dip is made with roasted peanuts and eggplant which is other wise known as brinjal in India and aubergine in Europe.

This is a simple easy recipe that can be used as a spread on bread or a dip for vegetables or crisps. It can also be used as a chutney.


1 large eggplant about a pound in weight

1 green serrano or chili

10 cloves of garlic peeled

1/2 cup of roasted peanuts.

1/4 cup of olive oil & 2 tablespoons of butter

2 teaspoons lemon juice

salt to taste


Peel the eggplant and roast it with 2 tablespoons of butter in a pan. After it is fully cooked remove and keep aside.

Now add 2 tablespoons of oil and allow the garlic to roast in medium heat , when it truns brown , cut and add the green chili, close the pan with a lid and after the chili splutters and gets roasted, remove from heat and keep aside.

Now in a blender add the dry roasted peanuts and powder it, now add the cooled garlic and chili and make it into a paste, then add the cooled roasted eggplant and lemon juice and salt and blend them to a paste.

Remove into a dish and enjoy as a dip or a spread. You can keep it in the fridge for 2 weeks.

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