Indian Eggplant Dip

Recipe Ingredients

1 teaspoon	5ml	Eggplant - (1 1/4 pounds) (medium)
3 tablespoons	45ml	Ghee
2 teaspoons	10ml	Coriander
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Cumin seeds
1/8 teaspoon	0.6ml	Cayenne
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Finely chopped - drained canned or fresh tomatoes
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Yogurt
2		Tomato wedges for garnish

Recipe Instructions

fresh cilantro or parsley sprigs for garnish Preheat the oven to 400 degrees. Cut the top stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1 - 1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or until cool enough to handle. Meanwhile, heat the ghee in a medium-size skillet. Add the coriander, turmeric, cumin seeds, cayenne, and garlic, and toast these spices for 1 minute, stirring. Add the tomato and cook 2 minutes more. Remove from heat. Scoop out the pulp of the eggplant into a medium-size bowl and mash very well. Add the spice mixture, salt, and yogurt, and mix well. Cover and chill at least 1 hour or overnight. Spoon into a serving dish and garnish with the tomato wedges and the cilantro or parsley springs. Serve with flat bread.

serves 4-6

Source:
The Hot and Spicy Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.