Smoky Eggplant Dip

Ingredients

• 2 large eggplants

• 1 large onion, sliced

• 3 cloves of garlic, chopped

• 3 small tomatoes, chopped

• kosher salt to taste

• ground pepper to taste

• pinch of cayenne

• 2 tbsp extra-virgin olive oil

• 2 tbsp parsley, chopped

• 1 tbsp cilantro, chopped

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp Maani’s Chicken Tikka Masala Spice Blend

• 1 tsp sugar

• 1 tbsp fresh lemon juice

Directions

Step 1: Using a fork, prick the eggplant in a few places and rub with oil. Place in the oven and roast at 425 degrees for 30 to 40 minutes.

Step 2: Once the eggplant is roasted and cooled, scrape the flesh into a bowl, discarding the skin and any hard seeds. Mash to puree.

Step 3. Heat the skillet on medium high, add olive oil and sauté chopped garlic and onions until brown, approximately 8 minutes. Add paprika, cumin, Chicken Tikka Masala blend, salt, pepper and cayenne. Promptly stir in the tomatoes and saute for a few minutes until jammy, then add the roasted eggplant.

Step 4. Add lemon juice and sugar and the mins until all flavors are blended together

Serve warm or room temperature (or even cold) with pita chips.