Eggplant Dip With Prawn Crackers
Eggplant stuffing in bell peppers served with prawn crackers
Servings Prep Time
3people 20minutes
Servings Prep Time
3people 20minutes
  • Purple eggplants(Vazhuthananga) – 2nos
  • Green chillies(large) – 2nos
  • Onion(chopped) – 1/2of
  • Dried prawns(chopped) – 1tbsp
  • Lemon juice – 1/2of
  • Oil 4tbsp
  • Salt(As reqd) –
  • Bell peppers – 2nos
  • Ready to eat prawn crackers – 1packet
  1. Place eggplant and chillies under a hot grill. When burnt and charred in places, remove and place in a plastic bag. Tie it up. When cool, the vegetables will be easy to peel.
  2. Chop and peel the roasted vegetables and place in a bowl.
  3. Add chopped onions and dried prawns(softened first in water and then chopped) along with lemon juice, oil and salt. Taste and adjust seasoning accordingly.
  4. Cut off the tops of the bell peppers, remove the white membranes inside and the seed.
  5. Slice off a little from the bottom to allow peppers to stand firmly.
  6. Place eggplant mixture into the peppers.
  7. :- Serve with prawn crackers.