Eggplant Umami Dip

Eggplant Umami Dip


1 eggplant
2 cloves garlic
1 bunch parsley
4 tbsp Extra virgin olive oil
1 tsp coriander seed
1 tsp cumin seed
1 tsp fennel seed
1 tbsp UmamiPapi Chilli Oil
1 lemon
1 pinch salt
1 pinch black pepper
1 tbsp butter
1 tbsp tomato paste
1/2 cup water
1 loaf bread


  1. Smoke the eggplant by placing it on a direct flame over the stove. Turn occasionally to get each side.
  2. Remove the skin and the stem. 
  3. Chop the eggplant into small cubes and transfer to a bowl. 
  4. Dice the garlic. 
  5. Chop the parsley. 
  6. Slice the lemon in half. 
  7. Add olive oil and the garlic to a pan on low heat. 
  8. Add the coriander, cumin and fennel seeds and roast them for a few minutes. 
  9. Add the eggplant to the pan and stir. 
  10. Add UmamiPapi Chilli Oil and mix thoroughly. 
  11. Add the parsley and water. 
  12. Cover for 25 minutes on low heat. 
  13. Remove the lid and add the tomato paste, a squeeze of lemon, butter, salt and pepper. 
  14. At this point the eggplant should be completely soft and you will be able to mash it into a paste. 
  15. Toast the bread and transfer the eggplant onto a serving bowl. 
  16. Drizzle with olive oil and additional UmamiPapi Chilli Oil and serve with lemon wedges and bread. 
  17. Enjoy!