Spiced with chilli, coriander and garam masala, this roast eggplant dip is a delicious accompaniment to crackers or white toast - hold the crust, please!

Makes
3 cups

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 2.9 (12 votes)
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Ingredients

  • 1 (about 375 g) eggplant
  • 60 ml (¼ cup) sunflower oil
  • 1 tsp black mustard seeds
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cm piece ginger, peeled, finely chopped
  • 1 green bird’s-eye chilli, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground chilli
  • ½ tsp garam masala
  • ¼ cup coriander leaves, finely chopped
  • toasted, crustless white bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place eggplant over a medium gas flame, turning with tongs, for 6 minutes or until blackened and blistered all over and flesh is tender when tested with a knife. (Alternatively, roast eggplant in the oven for about 30 minutes at 200°C.) Allow to cool, then remove and discard stalk and skin, and finely chop flesh.

Heat oil in a saucepan over high heat. Add mustard seeds and cook for 30 seconds or until sizzling. Add onion, garlic, ginger and chilli, and cook, stirring, for 3 minutes or until softened.

Add eggplant and any of its juices, tomatoes, ground coriander, chilli and 1 tsp salt, and stir to combine. Cover, reduce heat to medium, and cook, stirring and gently mashing occasionally with a slotted spoon, for 5 minutes or until tomatoes are softened.

Uncover, add garam masala, increase heat to high and cook, stirring, for a further 5 minutes or until liquid has evaporated and mixture darkens.

Stir in chopped coriander and serve warm with toast. Keeps refrigerated in an airtight container for up to 1 week.

As seen in Feast Magazine, Issue 13, pg102.

Photography by Armelle Habib