Eggplant (Baingan Bharta) Dip with Rupen’s Masala Sauce

Smoky eggplant meets the rich, comforting flavor of Rupen’s Masala Sauce in this bold and creamy summer dip. Finished with a generous drizzle of olive oil and a squeeze of lime, it’s perfect with warm naan or crisp veggies.

Ingredients:

• 2 large eggplants

• ½ cup Rupen’s Masala Sauce

• 3 tbsp olive oil

• Juice of ½ lime

• Chopped cilantro, for garnish

• Salt, to taste

Instructions:

1. Char the eggplants directly over a gas flame or under the broiler until the skin is blackened and the flesh is soft. Let cool completely.

2. Peel off the skin and scoop out the smoky pulp into a bowl.

3. Mash the pulp well with a fork. Stir in Rupen’s Masala Sauce and olive oil. Add salt if needed.

4. Drizzle with more olive oil, garnish with lime juice and fresh cilantro.

5. Serve with pita chips, crackers, or naan wedges as a flavorful dip.