Roasted Eggplant Dip
Ingredients
- 2 large eggplants
- 2 tablespoons canola oil
- 1 tablespoon cumin seeds
- 1 large onion, (chopped)
- 1 teaspoon turmeric powder
- 2 tomatoes, (finely chopped)
- 2 tablespoons tomato paste
- 1/2 cup frozen peas
- Salt
Instructions
- Preheat oven to 400 degrees F.
- Using thin knife or fork, poke holes in eggplants, then wrap in aluminum foil.
- Place eggplants on cookie sheet and place sheet in oven.
- Roast eggplants for 1 hour, turning over after 30 minutes.
- Remove eggplants from oven and let cool to room temperature.
- Remove eggplants from foil and peel off skin.
- Place roasted eggplants in bowl and use potato masher to mash. You can save mashed eggplant in refrigerator for up to 2 days or in freezer for up to 2 months.
- Heat oil in medium pan over moderate heat.
- Add cumin seeds and let crackle.
- Add onions and cook until translucent (about 2 minutes).
- Add turmeric powder, stir, and cook for 30 seconds.
- Add tomatoes and tomato paste, stir, and cook for additional 2 minutes.
- Add mashed eggplant and mix well with onion and tomato mixture.
- Add peas and stir well.
- Cover pan with lid and let mixture cook for additional 3-5 minutes.
- Remove from heat and season with salt to taste.
- Serve warm or at room temperature with pita, rice, curry, naan, crackers, or pappadam.
- Bon appétit!
