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