Ingredients:

• 1 large seedless Brinjal or 3 medium ones
• 3 flakes Garlic
• 1 tbsp – Fresh coriander leaves, finely chopped
• 1 tint mild chilli
• 1 tsp – Fresh Mint leaves, finely chopped
• 1 tbsp – coarsely crushed, toasted Peanuts
• 1 tbsp – Sesame seeds, lightly roasted
• 1 tbsp – Olive oil
• 1/2 tsp – Pepper powdered
• salt to taste

Method:

1. Grease aubergine lightly. Microwave or grill till soft.
2. Even charring over a flame can be done.
3. Peel skin, mash with garlic, salt, chilli, mint, by hand or in a small mixie.
4. Add oil, pepper, peanuts, lemon juice, half coriander, half sesame seeds.
5. Mix well, transfer to an oven proof bowl.
6. Sprinkle remaining sesame seeds over it.
7. Grill in a hot oven, till almost sizzling.
8. Garnish with remaining coriander.
9. Serve with finger of hot toast.
10. Can be served as a dip for vegetable crudites too.

Recipe courtesy of Sify Bawarchi