Indian Tomato-Eggplant Dip


Skinny Dips

Published by Chronicle

This image courtesy of Joseph DeLeo

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.

NotesDip 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.

Cooking Methodroasting, sauteeing


Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCocktail Party, Family Get-together, game day

Recipe Courseantipasto/mezze, hors d'oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, snack

Taste and Texturegarlicky, herby, light, spiced, tangy

Type of Dishdip/spread


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


  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.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password