- 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
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red chilli powder (optional)
- 1 teaspoon sea salt flakes (or to taste)
- handful of fresh chopped coriander leaves
- 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 chef’s 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.