Roasted Eggplant Dip


Roasted Eggplant Dip

This is my absolute favorite eggplant recipe. It can be served with pita, rice, curry, naan, crackers, or pappadam (a thin, crisp, disc-shaped food typically based on seasoned dough made from peeled black gram flour, fried or cooked with dry heat). Very versatile!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 6


  • 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


  1. Preheat oven to 400 degrees F.  
  2. Using thin knife or fork, poke holes in eggplants, then wrap in aluminum foil.

  3. Place eggplants on cookie sheet and place sheet in oven.
  4. Roast eggplants for 1 hour, turning over after 30 minutes.  
  5. Remove eggplants from oven and let cool to room temperature.
  6. Remove eggplants from foil and peel off skin.
  7. 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.

  8. Heat oil in medium pan over moderate heat.

  9. Add cumin seeds and let crackle.  

  10. Add onions and cook until translucent (about 2 minutes).  

  11. Add turmeric powder, stir, and cook for 30 seconds.

  12. Add tomatoes and tomato paste, stir, and cook for additional 2 minutes.  

  13. Add mashed eggplant and mix well with onion and tomato mixture.  

  14. Add peas and stir well.
  15. Cover pan with lid and let mixture cook for additional 3-5 minutes.  
  16. Remove from heat and season with salt to taste.
  17. Serve warm or at room temperature with pita, rice, curry, naan, crackers, or pappadam.

  18. Bon appétit!