Curried Eggplant (Aubergine) Dip

Name: Curried Eggplant (Aubergine) Dip
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 medium eggplants; 1 tbsp oil; 1 small onion; 1 tsp cumin; 0.5 tsp coriander; 0.5 tsp curry powder; 2 garlic cloves; 3 tsp ginger; 0.25 tsp cayenne pepper; 1 tbsp tomato paste; 1 tbsp cilantro; 0.25 cup plain fat-free yogurt; 0.5 lemon

Oven-roasted aubergine, coriander and yogurt, warmed with cumin and curry powder, a Moroccan dip.

1 hr · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
40 min
2
Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
4 min
3
Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
4
Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.
1 min