Once you have roasted the eggplant, you can use it for various recipes. In this simple yet delectable recipe, we use the roasted eggplant base with our Eggplant chutney to make a Roasted Eggplant Caviar Dip. Garnish it with parsley and roasted pine nuts, and you are good to go!
1 1/2 cups roasted eggplant puree
1/2 cup Rupen's Eggplant Chutney (Vangi)
1/4 cup chopped parsley
1/4 cup toasted pine nuts
In a mixing bowl, mix roasted eggplant puree with the eggplant chutney. Carefully transfer into a serving bowl.
Garnish with parsley and pine nuts. Serve with pita bread.