{"id":11194,"date":"2012-08-07T13:18:05","date_gmt":"2012-08-07T17:18:05","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11194"},"modified":"2013-03-07T15:48:47","modified_gmt":"2013-03-07T20:48:47","slug":"eggplant-and-sesame-dip","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/eggplant-and-sesame-dip\/","title":{"rendered":"Eggplant and Sesame Dip"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11196\" title=\"eggplant and sesame-dip\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>A dip to dig in and to die for&#8230;<\/p>\n<p>My admiration for eggplant and sesame seeds is growing by leaps and bounds. I was in search for a dish which retains the taste of both of them. I had tried a few veggie dishes with them already. Being a profound lover of tortilla chips, making a homemade dip to go with the chips sounded good . Homemade eggplant and sesame dip couldn&#8217;t get any perfect and I am glad that I made these.<\/p>\n<p><strong>Eggplant and Sesame Dip<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11197\" title=\"eggplant and-sesame dip\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip1.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Eggplant, Japanese variety, roasted &#8211; 2<\/li>\n<li>White Sesame seeds, roasted- 4 tbsp<\/li>\n<li>Olive oil, for drizzling- 1 to 2 tbsp<\/li>\n<li>Paprika- 2 tsp<\/li>\n<li>Garam masala- 1\/2 tsp<\/li>\n<li>Ground Cumin &#8211; 3\/4 tsp<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>While cooking:<\/strong><\/p>\n<ul>\n<li>Olive oil- 1 tbsp<\/li>\n<li>Tamarind juice, fresh (tamarind 2 inch slice soaked in 3 tbsp warm water)- 3 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Cut the long Japanese eggplants first vertically and then half them horizontally.<\/li>\n<li>Place the eggplants on a baking sheet lined with aluminum foil, drizzle 1 to 2 tbsp olive oil over the eggplants.<\/li>\n<li>Preheat oven at 350 F and bake for 1 hour till eggplant has wilted.<\/li>\n<li>Roast the sesame seeds in a pan till it has turned golden in color.<\/li>\n<li>In a blender, add the roasted eggplants, roasted sesame seeds, paprika, garam masala, ground pepper, ground cumin and salt.<\/li>\n<li>Puree by adding just enough water to make a smooth thick paste.<\/li>\n<li>Heat a saucepan over medium heat, add olive oil.<\/li>\n<li>Add the puree to the oil, cook for a few minutes.<\/li>\n<li>Add tamarind juice, combine well and cook for a minute.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11198\" title=\"making eggplant sesame dip\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/making-eggplant-sesame-dip.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/making-eggplant-sesame-dip.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/making-eggplant-sesame-dip-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/making-eggplant-sesame-dip-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Taste and adjust salt, ground pepper and tamarind juice accordingly.<\/li>\n<li>Serve in a bowl, sprinkle 1 tsp of paprika over it.<\/li>\n<li>This makes an excellent dip for tortilla chips\/pita chips or serve as a side dish with rice, roti etc<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>You could use any variety eggplant, just adjust the paprika, salt, ground pepper and tamarind juice accordingly.<\/li>\n<li>If using\u00a0concentrated\u00a0tamarind paste, use less.<\/li>\n<\/ul>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/08\/eggplant-and-sesame-dip.jpg\" \/>\n<div class=\"item ERName\">Eggplant and Sesame Dip<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Eggplant, Japanese variety, roasted &#8211; 2<\/li>\n<li class=\"ingredient\">White Sesame seeds, roasted- 4 tbsp<\/li>\n<li class=\"ingredient\">Olive oil, for drizzling- 1 to 2 tbsp<\/li>\n<li class=\"ingredient\">Paprika- 2 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground Cumin &#8211; 3\/4 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ERSeparator\">[b]While cooking[\/b]<\/li>\n<li class=\"ingredient\">Olive oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Tamarind juice, fresh (tamarind 2 inch slice soaked in 3 tbsp warm water)- 3 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Cut the long Japanese eggplants first vertically and then half them horizontally.<\/li>\n<li class=\"instruction\">Place the eggplants on a baking sheet lined with aluminum foil, drizzle 1 to 2 tbsp olive oil over the eggplants.<\/li>\n<li class=\"instruction\">Preheat oven at 350 F and bake for 1 hour till eggplant has wilted.<\/li>\n<li class=\"instruction\">Roast the sesame seeds in a pan till it has turned golden in color.<\/li>\n<li class=\"instruction\">In a blender, add the roasted eggplants, roasted sesame seeds, paprika, garam masala, ground pepper, ground cumin and salt.<\/li>\n<li class=\"instruction\">Puree by adding just enough water to make a smooth thick paste.<\/li>\n<li class=\"instruction\">Heat a saucepan over medium heat, add olive oil.<\/li>\n<li class=\"instruction\">Add the puree to the oil, cook for a few minutes.<\/li>\n<li class=\"instruction\">Add tamarind juice, combine well and cook for a minute.<\/li>\n<li class=\"instruction\">Taste and adjust salt, ground pepper and tamarind juice accordingly.<\/li>\n<li class=\"instruction\">Serve in a bowl, sprinkle 1 tsp of paprika over it.<\/li>\n<li class=\"instruction\">This makes an excellent dip for tortilla chips\/pita chips or serve as a side dish with rice, roti etc<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">\u2022You could use any variety eggplant, just adjust the paprika, salt, ground pepper and tamarind juice accordingly.[br]\u2022If using concentrated tamarind paste, use less.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A dip to dig in and to die for&#8230; My admiration for eggplant and sesame seeds is growing by leaps and bounds. I was in search for a dish which retains the taste of both of them. I had tried a few veggie dishes with them already. Being a profound lover of tortilla chips, making &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[404,421,710,395,80],"tags":[284,173],"class_list":["post-11194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant-by-ingredient","category-fusion","category-healthy-recipes","category-sesame-by-ingredient","category-sides","tag-eggplant","tag-sesame"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11194"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11194\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11196"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}