- Course: Antipasto/Mezze, Hors D'oeuvre
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
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.
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.
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.
Nutritional information is provided by the author.
Serving Size: 2 tbsp
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