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1
The beauty of this is the roasting of the eggplant.
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2
Much like baba ghanoush, you can get your charcoal grill going, and place the eggplant directly onto the coals so you get that awesome smoky flavor into the dip.
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3
Grill the eggplant until the skin is charred all over and the flesh is soft and cooked.
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If you do not have a charcoal grill, roast the eggplant on high heat in the oven until the flesh is nice and charred all the way around the eggplant.
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5
Once eggplant coolstrust me you want it to coolremove the skin and reserve the rest of the eggplant.
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6
Chop eggplant into medium-sized cubes and set aside as you prepare the remaining ingredients.
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7
To a food processor, add tomatoes, green chili, and ginger and pulse until you have a salsa-like consistency.
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8
To a large skillet on medium-high heat, add canola oil, letting it come to temperature.
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9
Add cumin seeds and let them begin to pop, only a few seconds, then add bell pepper and tomato mixture.
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Give this a good stir and let it come to a simmer.
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Add in remaining spices and continue to stir.
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Once all spices are incorporated, add chopped eggplant.
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Cook over medium heat, uncovered, for about 10 minutes.
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Everything should begin to thicken just a bit.
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Remove from heat and let cool to room temperature.
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Now you are ready to serve.
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Add some of the eggplant dip to a serving dish, top with some cilantro, and serve alongside warm naan or cooked rice.
