Spicy Sautéed Eggplant Dip
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 medium eggplant , cut into small chunks
- 1 yellow onion , diced
- 1/2 tablespoon minced fresh ginger
- 2 cloves minced fresh garlic
- 1/2 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 tablespoon hot chili paste
- 1 tomato , diced
- 1/4 cup sundried tomatoes
- 1/2 tablespoon basil , chopped
- 1/3 cup chickpeas
Heat the olive oil in a large pan or wok, add the ginger and onions and saute for about a minute,
Then add the eggplant, soy sauce and chili paste and saute for another 2 minutes.
Add the tomato and basil, then sauté for another minute.
Put the mixture in a food processor, and slightly blend. So that there are still some chucks of eggplant, tomato and onion visible.
Put the mixture back into the wok, and add the chickpeas.
Mix everything well, and let heat for about 2 minutes.
Place into a serving dish and garnish with additional basil if desired.
Serve with warm pita bread and enjoy!