Indian Eggplant And Onion Dip With Pita Chips Recipes

WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)

Steps:

• Roast the eggplant in a 400°F oven for 45 minutes or until soft.
• While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
• Saute for 5 more minutes.
• Cool and scoop the eggplant from the peel.
• Mash or blend until smooth.
• Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
• Serve warm with toasted pita or naan.

INDIAN SPICED EGGPLANT (AUBERGINE)

Steps:

• Preheat broiler.
• Trim ends off eggplant and cut into 1/4" thick rounds.
• Spray cookie sheet with cooking oil.
• Place eggplant on cookie sheet and spray with cooking oil.
• Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
• In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
• Quickly add the onion and saute until soft and translucent, about 5 minutes.
• Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
• Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.