Roasted Eggplant Dip

Roasted Eggplant Dip
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6
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
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Preheat oven to 400 degrees F.
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Using thin knife or fork, poke holes in eggplants, then wrap in aluminum foil.
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Place eggplants on cookie sheet and place sheet in oven.
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Roast eggplants for 1 hour, turning over after 30 minutes.
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Remove eggplants from oven and let cool to room temperature.
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Remove eggplants from foil and peel off skin.
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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.
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Heat oil in medium pan over moderate heat.
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Add cumin seeds and let crackle.
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Add onions and cook until translucent (about 2 minutes).
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Add turmeric powder, stir, and cook for 30 seconds.
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Add tomatoes and tomato paste, stir, and cook for additional 2 minutes.
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Add mashed eggplant and mix well with onion and tomato mixture.
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Add peas and stir well.
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Cover pan with lid and let mixture cook for additional 3-5 minutes.
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Remove from heat and season with salt to taste.
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Serve warm or at room temperature with pita, rice, curry, naan, crackers, or pappadam.
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Bon appétit!