Roast eggplants over the flame on the open flame, making sure gas is on high flame and keep changing sides of eggplant to ensure it gets charred and roasted from all sides . This process give a unique flavor which you might not get while roasting in oven
If you don’t have open flame gas that’s fine , Roast eggplants in the oven at 240 Celsius for 20 -25 minutes until skin starts to char on all sides.
Once done peel eggplants, mash it to a pulp and set aside
On a low medium heat in large pan add olive oil, add in cumin seeds, let them splutter, add minced garlic Sautee until fragrant
Then add finely chopped onions Sautee until translucent and pink in color
Once onions starts looking translucent add chopped tomatoes cook for few minutes
Add freedom spice blend, Kashmiri red chili powder, salt and pepper to taste, cook further for 1,2 minutes then add roasted mashed eggplants mix well and cook for 2, 3 minutes . at this stage you can additional avocado oil if you want
You can add jalapenos if you want this dip to be bit spicy, Kashmiri chili powder wont make this recipe hot as its purpose is to provide beautiful color and unique flavor
Transfer dip into a bowl and in the same pan add lime avocado oil or olive oil, add cherry tomatoes, add 1/2 teaspoon freedom spice blend and fry them until tender
Once cherry tomatoes are tender and charred enough switch off heat , add chopped coriander and mint leaves mix well
Spread it on top of the eggplant dip sprinkle some nuts of your choice, drizzle avocado oil when serving and enjoy with your favorite bread, pita crisps or naan bread
