Search This Blog

Indian Eggplant Dip


Medium eggplant
1 (1 ¼ pounds)
3 tbsp
2 tsp
½ tsp
Cumin seeds
¼ tsp
1/8 tsp
Garlic cloves – minced
Finely chopped – drained canned or fresh tomatoes
½ cup
½ tsp
3 tbsp
Tomato wedges for garnish
Fresh cilantro or parsley springs
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 ½ 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.