Roasted Whipped Eggplant Dip

Directions

1. First of all stem the eggplant and wash it well so that it can be ready to roast. The entire process might take 25 minutes to complete. Now, wrap the roasted eggplant with foil paper and put it to cool for around 10 minutes. Once it get cooled remove its skin and gather its pulp.
2. Now, heat the olive oil in a pan and add garlic cloves. Once garlic start turning golden brown from outside add prepared eggplant pulp. Mix eggplant with garlic using mixer. Now, add other ingredients such as cumin powder, ground coriander, red chili powder, and turmeric powder. After 5 minutes turn the heat off and add table spoon each of chopped cilantro, mint and green onions. Sprinkle pinch of salt and drizzle some lemon juice and put it aside to cool down.
3. Now whip the mixture until it becomes smooth and thick. Add pinch of salt and whip it again with little high speed. Keep doing it for 3 minutes.
4. Now, to give a uniform color add two table spoons of whipped cream to the cooled eggplant mixture. Mix the two well with a spatula. Now, add the remaining whipped cream and mix again.
5. Decorate this with green onions, cilantro and mint leaves.
6. Serves it at room temperature.