INDIAN EGGPLANT DIP RECIPE

This is a richly flavored, spicy dip that is very easy to prepare. It is one of my favorite appetizers, and a good choice to acquaint newcomers to the flavors of curry. I highly recommend serving it with hot pita bread triangles so you can scoop it up, but it also works well as a spread on crackers.
 Makes 1 1/4 cups

• 1 medium eggplant (1 1/4 pounds)
• 3 tablespoons butter or Ghee
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, minced
• 1/2 cup finely chopped tomato
• 1/2 teaspoon salt
• 3 tablespoons yogurt
• 2 tomato wedges for garnish
• Fresh coriander or parsley sprigs for garnish

1. Preheat the oven to 400°F. Cut the 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 to 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.

2. Meanwhile, heat the butter or ghee in a medium skillet. Add the coriander, turmeric, cumin seeds, cayenne, and garlic to the skillet, and “toast” these spices for 2 minutes, stirring often. Add the tomato and cook 2 minutes more. Remove from the heat.

3. Scoop out the pulp of the eggplant into a medium bowl and mash very well. Add the spiced tomato mixture, salt, and yogurt, and mix well. Cover and chill at least 1 hour or overnight.

4. Spoon into a serving dish and garnish with the tomato wedges and the coriander or parsley sprigs. Serve with hot pita bread triangles.

For more recipes, see the original article, 3 Vegetarian Appetizer Recipes.