Garlic Kozhambu

Eggplant Dip

Eggplant dips can be made in umpteen different ways. Here's an easy one.

Pointer 1: Long Chinese eggplants have less seeds and are the best for this recipe.


  • 4 slim eggplants
  • 6-8 fresh garlic cloves
  • 4 green chilies
  • 2 medium-sized shallots or 1 medium red onion, finely chopped
  • 1 Tbsp. lemon juice
  • 2 Tbsps. fresh coriander chopped
  • Salt to taste


Slit eggplant lengthwise, place garlic and slip chilies inside them. Coat them with olive oil or any other oil of used for cooking. Bake, wrapped in foil in a 400°F oven, or roast them over stove without the foil. I have tried both. Over stove involves a lot of cleaning after the fact.

For oven baked: This should take about 40 minutes. Remove from oven. and carefully unwrap the foil or just tear off. Mash coarsely but without big chunks. Add salt and lime juice, mix well. Top off with onions and cilantro. Tastes best served warm. Can be serve with nachos, chips, veggies or even crispy crackers.

Over stove: Everything is the same as above, except for this method the skin would need to be removed.

^ Please contact me for any of these ingredients or utensils.

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