Sharon’s Roasted Eggplant Dip Version 2.0
Serves: Makes a scant 4 cups
  • 1 large eggplant, trimmed and cut into ¾-inch cubes
  • 5 tablespoons vegetable oil
  • Salt
  • 1 large onion, cut into medium dice
  • 3 large garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon teaspoon garam masala
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 can (14.5 ounces) petite diced tomatoes
  • ⅓ cup chopped fresh cilantro
  1. Place eggplant on a large rimmed baking sheet; drizzle with 3 tablespoons of the oil and a generous sprinkling of salt and toss to coat. Place on bottom oven rack; turn oven to 400 degrees and roast eggplant until bottoms are golden brown, about 20 minutes. Stir, return to oven, and continue to roast until well browned, about 5 minutes longer.
  2. About 15 minutes into roasting, heat remaining oil in a large skillet over medium-high heat. Add onions; sauté until golden brown, about 5 minutes. Add garlic and ginger; continue to sauté until fragrant, about 1 minute. Add spices; continue to cook until fragrant, about 30 seconds longer. Add tomatoes, eggplant, and ½ cup of water. Simmer, partially covered, to blend flavors, about 10 minutes. Remove from heat. Stir in cilantro and season to taste with salt. (Can be covered and refrigerated up to 5 days) Serve warm or at room temperature with warm naan or pita bread
Recipe by Three Many Cooks at