Quick Heal Foods has a dip to talk about that’ll soon become a staple on your dinner table. This spicy rendition of yogurt includes mashed boiled eggplant chunks and our very own spices for the characteristic tangy taste. The creaminess is spot-on and you’ll love to have it as a side dish or even a healthy main course on days you’re not in the mood for a full meal.
Fast and easy to prepare! Just follow our recipe (check out the video to the side!) for the best results.
Comes pre-portioned so you can get right into it. Each spoonful will unload a symphony of flavors while being highly nutritious and super healthy. A creamy, healthy, and delectable dip that also supports digestion!
(Item Found in Spice&Herb Kit*)
2 medium globe eggplant (cut into small rectangles)
¼ cup of water
1 container (32 oz or 2 lb) Plain whole milk yogurt
1 tsp fresh cilantro (optional)
1 tsp red chili powder*
1 tsp salt*
2 tsp chaat masala*
1 tsp cumin seeds*
In a pot add water and the eggplants that have been cut into small rectangles.
Cover the pot and cook on medium heat for 20 min.
Then take the lid off and check to see if the water is all dried up.
If not then increase heat and mix until the water is gone and you are left with just boiled eggplant.
In a large bowl add 1 container of plain whole milk yogurt.
Add the spices into the bowl with the yogurt and mix using a wisp.
Let the boiled eggplant sit until it has cooled down to room temperature.
Add the eggplant into the bowl with the yogurt and spice mix.
Refrigerate for at least 1/2 hr and then serve. Add fresh cilantro on top for some garnish (optional).