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roasting, sauteeing Asian, Indian
Indian Tomato-Eggplant Dip

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Friends couldn’t stop eating this dip when I served 4 with cocktails before a dinner party. I have to agree—it is completely addictive. This sultry dip reminds me of the complex spicing I encountered during a culinary tour of India. The ingredients meld into a coarse but velvety, deeply burnished purée with tiny flecks of green from the cilantro/fresh coriander. It does not taste strongly of either tomato or eggplant/aubergine, but rather a lovely blending of these fruits. Honestly, you can hover over this dip, because it is low in calories and nearly fat free.

Yield: Makes about 1½ cups (360 ml)

Ingredients

  • 1 eggplant/aubergine (about 1¼ Ib/570 g), halved lengthwise
  • 1 tbsp canola oil
  • 1 cup (135 g) finely minced walla walla or other sweet onion
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • ¾ cup (145 g) finely chopped plum tomatoes
  • 2 tsp tomato paste/tomato purée
  • 2 to 3 tsp chili powder
  • 2 tsp kosher or sea salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp finely minced cilantro/fresh coriander leaves
  • ¼ cup/60 ml water
  • I tbsp low-fat plain yogurt

Skinny Dippers:

  • Roasted cauliflower, crudités, baked pita chips, crostini, bruschetta, baked potato chips

Directions

1. Preheat the oven to 500°F/260°C/gas 10. Arrange the eggplant/aubergine halves, flesh-side down, on a rimmed baking sheet/tray. Roast until very soft and tender when the flesh is pierced with a fork, 15 to 20 minutes. Set aside to cool for 10 minutes. Using a paring knife, peel back the skin and discard. Transfer the cooked flesh to a cutting board and finely chop.

2. In a 10-in (25-cm) frying pan, preferably nonstick, heat the oil over medium heat and swirl to coat the pan. Add the onion and sauté until soft but not brown, 5 to 7 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the tomatoes and tomato paste/tomato purée. Sauté, stirring frequently, until the tomatoes soften, about 3 minutes. Add the chili powder, salt, cumin, coriander, and turmeric. Sauté to incorporate the spices, 1 minute longer. Add the roasted eggplant/aubergine and sauté, stirring constantly, until the mixture is well combined, about 2 minutes. Adjust the heat to medium-low and gently stir in 1 tbsp of the cilantro/fresh coriander and the water and yogurt. Cook over low heat until slightly thickened and a good dipping consistency, about 5 minutes. Transfer to a serving bowl, garnish with the remaining 1 tbsp cilantro/fresh coriander, and serve immediately.

Notes

Dip Do-Ahead: This dip can be prepared up to 3 days in advance. Cover and refrigerate Remove from the refrigerator 45 minutes before serving. Serve the dip at room temperature.


© 2010 Diane Morgan
 

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 2 tbsp
Calories: 30
Fat: 2.1g
Sat: 0.1g
Mono: 0.8g
Poly: 0.4g
Protein: 0g
Carb: 3g
Fiber: 1g
Chol: 0mg
Iron: 0.3mg
Sodium: 211mg
Calc: 10mg

 

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