Super Bowl fever in the air, the biggest sport of USA. Tradition for Americans to huddle in front of the TV with friends and family, and enjoy a round of good game, heated conversations, watch some truly memorable ads and look forward to the famous half time entertainment performances. This year’s match is being played in Rutherford, NJ, my home state for a long period of time. The biggest ad spending happens here, and the conversations of which ad was the best continues to be office and social conversation for sometime. I have slowly warmed up to this game, from my earlier interest of watching only half time performance. I have fond memories of watching this with friends, over various years, attending super bowl parties, to watching it on giant projector screen in my neighbourhood clubhouse. Super bowl generates a lot of interest in the community via the game, attention capturing TV ads which also gives you the glimpse of the new products being introduced. I often enjoy the car ads that are being shown, and top of my recall so far is the Maserati Ghibli ad and am looking forward to Bruno Mars halftime performance.
One food that is a traditional part of this game watching is Tortilla Chips with various assortment of dip including Salsa, Hummus and Guacomole. And so I made this Eggplant Dip, that has been a standard dip in my mother’s house , and I also wanted to relish the Tortilla chips with the Eggplant dip, and create a new combination to eating Tortilla chips, this Super Bowl. At my mother’s place, we use to mash this in the stone based mojavo pestle and bowl, as commonly used to make the Guacomole in western world. It must be something in the volcanic rocks that gives the flavor some edge.
Hope you enjoy this Eggplant Dip with your favorite Tortilla chips at a future sport watching event, as we enjoyed this at home and as far as the Super Bowl goes, looks like Seattle is in the winning seat!
Recipe Makes for 3 people
Cooking time `10 min
Preparation time 5 min
Ingredients
- 8 inch (medium sized) eggplant
- 3/4 cup yogurt
- 1/8 tsp asofoetida
- 1/2 tsp coriander powder
- 1 1/2 tbsp chopped coriander
- salt to taste
Method
- Slice the eggplant into 8 or 4 long slices.
- Add 2 cups of water and pressure cook them upto to 4 whistles on medium flame.
- Let the pressure cooker cool down.
- Remove the cooked eggplant and 1/2 cup of water from the pressure cooker into a prep bowl.
- Add yogurt, salt, asofoetida, coriander powder, coriander and mix well.
- You can use a mojavo mortar pestle, or whisk it, to blend well.
- Chill the dip for about 15 min.
- Garnish it with a sprig of coriander
- Serve cold with chips of your choice.
Tips
If you like sea salt, replace ordinary salt with sea salt as it tastes well.
Yogurt should not be too sour, otherwise it will mar the taste.
Instinct Factor
The color of the eggplant dip to your liking. If you like a more darker shade, feel free to add some more of the water from the cooked eggplant.
Feel Factor
Mediterranean dip with a new flavor, quick and easy, with a taste that is refreshing due to the yogurt and chilling. Eggplant and yogurt is an interesting combination when flavoured with asofoetida, sea salt and cilantro!
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