Ingredients
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1 medium eggplant
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3-4 tbsp peanut butter (smooth or crunchy)
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1-2 cloves garlic, minced
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1 tbsp lemon juice (or vinegar)
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1/2 tsp chili flakes (optional, for heat)
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Salt, to taste
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Water
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Hot Sauce
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Hung curd/ Cream cheese
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Honey
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Olive oil (drizzle)
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Coriander
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Roasted Peanuts
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Pomegranate
About
Eggplant Peanut Butter Dip is a savory and creamy dip made by blending roasted eggplant with peanut butter, creating a rich and smoky flavor. The eggplant is typically roasted until soft and then combined with peanut butter, garlic, soy sauce, and spices like cumin or chili flakes. The result is a smooth, slightly tangy, and nutty dip that pairs perfectly with pita, crackers, or fresh veggies. It offers a unique twist on traditional hummus or dips, blending the earthiness of eggplant with the creamy texture of peanut butter. This dish is a great option for those looking for a plant-based, protein-packed snack or appetizer.
Steps
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1
Done
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In a pan, add the cut eggplant pieces and cook them with a little oil over medium heat. Stir occasionally. Add minced garlic and cook for 2-3 minutes until the eggplant softens and becomes mushy. |
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2
Done
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Once the eggplant is tender, add peanut butter, chili flakes, honey, lemon juice, hot sauce (optional), and salt. Stir well. Cook for another 2-3 minutes to allow the flavors to combine. |
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3
Done
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Add a little water to achieve your desired consistency. Cook for a few more minutes until the mixture is creamy and smooth. |
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4
Done
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Stir in the hung curd (strained yogurt) and mix well until the dip becomes creamy and well-combined. Adjust salt if necessary. |
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5
Done
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Transfer the dip to a serving bowl and garnish with fresh pomegranate seeds, chopped coriander, and roasted peanuts. Serve warm with bread, crackers, or fresh veggies for dipping. |
