Name: SMOKY EGGPLANT CURRY DIP
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Cuisine: Vegan
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; 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

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
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

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 and serve hot with flatbread or crackers.