Curried Eggplant (Aubergine) Dip Recipe

Name: Curried Eggplant (Aubergine) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 tablespoon oil; 1 small onion, chopped; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon curry powder; 2 garlic cloves, crushed; 3 teaspoons ginger, minced; 1/4 teaspoon cayenne pepper; 1 tablespoon tomato paste; 1 tablespoon cilantro; 1/4 cup plain fat-free yogurt; 1/2 lemon, juice of

Servings: persons

2 medium eggplants
1 tablespoon oil
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
2 garlic cloves, crushed
3 teaspoons ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 tablespoon cilantro
1/4 cup plain fat-free yogurt
1/2 lemon, juice of

1
Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
2
Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
3
Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
4
Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium eggplants, 1 tablespoon oil, 1 small onion, chopped, 1 teaspoon cumin, and more.

Yes, Curried Eggplant (Aubergine) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Eggplant (Aubergine) Dip

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