Djiboutian Spiced Eggplant Dip (Trempette d'Aubergine Épicée Djiboutienne)
This Trempette d'Aubergine Épicée Djiboutienne, or Djiboutian Spiced Eggplant Dip, is a flavorful and aromatic dish that is perfect for dipping with bread or vegetables. It's a popular appetizer in Djiboutian cuisine and is sure to impress your guests with its unique flavors.
Ingredients
- 2 large eggplants, roasted and peeled
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt to taste
- Juice of 1 lemon
Instructions
- In a bowl, mash the roasted and peeled eggplants.
- Heat the olive oil in a pan over medium heat and sauté the minced garlic until fragrant.
- Add the mashed eggplant, cumin, paprika, cayenne pepper, and salt to the pan. Cook for 5-7 minutes, stirring occasionally.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, stir in the lemon juice and adjust seasoning if needed.
- Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Mixing bowl Saucepan Spatula
Tools
Knife Cutting board Roasting pan
Serving suggestions
Serve the Trempette d'Aubergine Épicée Djiboutienne with warm pita bread, sliced baguette, or fresh vegetable sticks.
Tips & tricks
For a smokier flavor, you can roast the eggplants directly over an open flame before peeling and mashing them.
Cost
$8