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Sharon’s Roasted Eggplant Dip Version 2.0

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roasted eggplant dip
Unlike the eggplant dip I made, this one’s prettier and can be made in significantly less time.

Sharon’s Roasted Eggplant Dip Version 2.0
 
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Serves: Makes a scant 4 cups
Ingredients
  • 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
Instructions
  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

 

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

9 Comments

  2. Sharon says

    hey cindy! garam masala is an indian spice mix. you can buy it in the spice section at most grocery stores, and it’s a killer way to add lots of different flavor without having to use like 12 different spices.

    Reply

  3. sandy ray oldfield says

    oh, sharon, you’re a girl after my own heart! i LOVE cilantro and could eat it as an entree, too. i’m enjoying your middle eastern creations.

    Reply

  4. Sheila says

    Any partner who won’t eat leftovers should be preparing their own food while you enjoy a second time around meal. Why are women still the sole preparers of food? If we all fell over dead, would they just sit there with the remote in their hands and starve to death? Maybe their mothers let them dictate what they were willing to eat, but you are not their mother!! And they are no longer children. Are they????

    Reply

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