Smoky eggplant curry dip

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Chilli, red
  • 1 tsp Coriander, ground
  • 1 handful Coriander, fresh leaves
  • 2 Eggplants (600g, large
  • 2 Garlic cloves
  • 1 2 cm piece Ginger
  • 1 Red onion
  • 1 Tomato, large ripe

• Baking & Spices

  • 1 tsp Garam masala
  • 1 tsp Sea salt flakes
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Ghee/olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on cookrepublic.com

Ingredients

• 2 large eggplants (600g)
• 2 tablespoons ghee/olive oil + extra for rubbing
• 2 garlic cloves, minced
• 2 cm piece of ginger, finely chopped
• 1 red onion, thinly sliced
• 1 large ripe tomato, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ¼ teaspoon ground turmeric
• ¼ teaspoon red chilli powder (optional)
• 1 teaspoon sea salt flakes (or to taste)
• handful of fresh chopped coriander leaves

Directions

• Pre-heat oven to 210C (convection)/190C (fan forced). Line a large rimmed baking tray with foil. Wash and dry the eggplant. Rub a bit of olive oil all over the eggplant and place in the prepared tray.
• Roast The eggplant in the top quarter of the oven (closer to heat source) for approximately 35-40 minutes until the skin is falling apart and starting to char.
• Remove from oven and cool completely. Gently part a section of the skin and scoop out the flesh in a bowl using a spoon. It is okay to get some charred bits of the skin with the flesh.
• Heat ghee/oil in a small chefs pan/sauté pan on medium. Add the garlic, ginger and onion. Cook for a couple of minutes until onion starts caramelising. Add tomato, eggplant flesh and all the spices. Reduce heat to medium-low and cook for 10 minutes mashing the flesh occasionally to get a dip with a lovely silky consistency. Adjust seasoning.
• Remove from heat, garnish with fresh coriander and serve hot with flatbread or crackers.