Indian Tomato-Eggplant Dip

1. 1

   Preheat the oven to 500F/260C/gas Arrange the eggplant/aubergine halves, flesh-side down, on a rimmed baking sheet/tray.

2. 2

   Roast until very soft and tender when the flesh is pierced with a fork, 15 to 20 minutes.

3. 3

   Set aside to cool for 10 minutes.

4. 4

   Using a paring knife, peel back the skin and discard.

5. 5

   Transfer the cooked flesh to a cutting board and finely chop.

6. 6

   In a 10-in (25-cm) frying pan, preferably nonstick, heat the oil over medium heat and swirl to coat the pan.

7. 7

   Add the onion and saute until soft but not brown, 5 to 7 minutes.

8. 8

   Add the garlic and ginger and saute until fragrant, about 1 minute.

9. 9

   Add the tomatoes and tomato paste/tomato puree.

10. 10

    Saute, stirring frequently, until the tomatoes soften, about 3 minutes.

11. 11

    Add the chili powder, salt, cumin, coriander, and turmeric.

12. 12

    Saute to incorporate the spices, 1 minute longer.

13. 13

    Add the roasted eggplant/aubergine and saute, stirring constantly, until the mixture is well combined, about 2 minutes.

14. 14

    Adjust the heat to medium-low and gently stir in 1 tbsp of the cilantro/fresh coriander and the water and yogurt.

15. 15

    Cook over low heat until slightly thickened and a good dipping consistency, about 5 minutes.

16. 16

    Transfer to a serving bowl, garnish with the remaining 1 tbsp cilantro/fresh coriander, and serve immediately.

* Per serving · 4 servings · Values may vary.