Baingan Bharta (Roasted Eggplant Curry) Dip

1. 1

   You can either roast eggplant on an open flame or in the oven. For roasting in the oven, preheat oven to 400u00b0F.

2. 2

   Cut the eggplant in half lengthwise and brush the cut sides lightly with oil. Place on a baking sheet, cut side down and roast for about 1 hour. It is done when you press the skin and it feels collapsed.

3. 3

   Drain the eggplant in a colander and then scoop the flesh out of the skin.

4. 4

   Heat oil in a pan on medium/high heat. When the oil gets hot, add the asafoetida, turmeric and onions. Stir and cook until onions are translucent. Add the ginger and garlic and cook until the onions start turning golden. Add tomatoes and cook until the oil separates from the mixture. Stir the mixture from time to time so it does not burn. Add garam masala, cumin powder, coriander powder, red chili and optional green chili and amchoor powder.

5. 5

   Next add in the eggplant and salt. Continue to stir the mixture and mash down the eggplant. Turn the heat to medium and cook for about another 10 minutes while stirring occasionally. The curry should be brought to a boil so that the spices are absorbed. Turn off the heat.

6. 6

   Ladle out baingan bharta into blender and puree with tahini and lemon juice.

7. 7

   In a bowl, mix the puree with yogurt, cilantro and salt if needed.

8. 8

   Chill in the refrigerator for a few hours and then garnish with more cilantro.

* Per serving · 4 servings · Values may vary.