Description
This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love indian food and this was inspired by a spiced eggplant we eat with our favorite curry.
Ingredients
- Eggplants
- Oil
- Onion
- Cumin
- Coriander
- Curry Powder
- Garlic Cloves
- Ginger
- Cayenne Pepper
- Tomato Paste
- Cilantro
- Plain Fat-free Yogurt
- Lemon, Juice Of
Instructions
- Preheat oven to 475 degrees
- Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled
- Let cool
- 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
- Pour mixture in food processor and cool slightly
- Add yogurt, cilantro and tomato paste and process until smooth
- 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