Prep Time:
Yield:
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Cuisine:Ingredients
- 1 large / or 2 medium-small eggplants (600g)
- 2 tablespoons ghee/olive oil + extra for rubbing
- 2–3 garlic cloves, minced
- 2 cm piece of ginger, finely chopped
- 1 red onion, thinly sliced
- 1 large ripe tomato, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red chilli powder (optional, if you like it spicier)
- 1 teaspoon sea salt flakes (or to taste)
- handful of fresh chopped coriander leaves
- extra virgin olive oil, nigella seeds, chilli flakes – to garnish
Instructions
- 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, top with nigella seeds/chilli flakes/olive oil and serve hot with flatbread or crackers.
Notes
If roasting on an open fire (I use camping stove), don’t rub oil on the eggplant. Just wash, pat dry and roast on a medium flame, turning every 10-15 minutes over a period of 1 hour. Cool slightly, peel the charred skin and scoop the flesh in a bowl.