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Roasted Eggplant Dip

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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!
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

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!