A very simple yet flavorful dip that will win any gathering or dinner. I love serving it as a part of my mezze platter and it disappears even before you know it.
INGREDIENTS
- Eggplant — 2 to 3, renders about 1 pound (450 grams) post roasting
- Avocado oil — 3 tablespoons(if substituting with butter or ghee 2 tablespoons)
- Onion — 1 cup, finely chopped
- Turmeric powder — 1 teaspoon
- Ginger paste or finely chopped — 1 teaspoon
- Garlic paste or finely chopped — 1 teaspoon
- Tomato — 1 cup, finely chopped
- Salt (Kosher) — 1/2 teaspoon or to taste
- Thai green chili — 1 to 2, finely chopped
- Cilantro (fresh) — 1 cup, finely chopped
- Lemon (optional) — 1, serve on the side to drizzle
DIRECTIONS
- Generously rub the eggplants with some oil and roast them until the skin starts to char. The eggplant can also be broiled in the oven on a baking sheet for about 10- 15 minutes flipping it every 3 minutes or so. Oven temperature and the cook time can vary so paying attention to the charring skin is key. When it starts to look like the skin is about 60 to 70 percent charred, let it cool completely. Then remove the skin and roughly chop it.
- Heat a Dutch oven or any heavy bottom pot on high. When hot, add the oil and let that heat.
- Add the onions, turmeric and sauté until the onions are translucent.
- Add the ginger and garlic paste, cook for 30 seconds.
- Add the tomatoes and salt. Put the lid on and let the tomatoes cook for about 2 minutes. Lower the flame to a medium if needed. If the tomato starts to stick to the bottom of the pan, add a teaspoon of oil or a tablespoon of water.
- Mix in the Thai green chilies and cilantro, cook for no more than 45 seconds.
- Turnoff the flame and serve.
Enjoy!
SUBSTITUTIONS
- Avocado Oil: Can be replaced with any orderless oil or fat
- Cilantro: Parsley can be used in this recipe instead
- Thai chili: Can be replaced with jalapeños or red chili flakes. If using red chili flakes make sure to add it with the onions. Measurement 1/4 teaspoon or to taste
