Indian Eggplant and Tomato Dip

Makes: 
16 servings, total of 2 cups (384 g), 2 tablespoons each (24 g each)
Utensil: 
10" Chef's Gourmet Skillet
10" Electric Oil Core Skillet
Rate Recipe: 

Ingredients

Recipe Description: 

Serve this dip with baked pita chips, roasted vegetables (such as cauliflower), or whole-wheat crackers and you have a low-calorie, low-fat, low-sodium dip for guests that is satisfying and filling. The complex blending of spices will bring the taste of India to any party.

1
medium eggplant, halved lengthwise, about 114 pounds (570 g)
1
cup
sweet onion, shredded, use Cone #1
(135
g)
1
teaspoon
garlic, minced
(5
mL)
Directions: 
  1. Preheat electric skillet to 350°F/177°C. Rinse both halves of eggplant, do not dry, and place into skillet skin-side down. Cook for 20 - 25 minutes, until flesh is tender when pierced with a fork. Remove and allow to cool. Using a knife peel off the skin and discard. Finely chop.
  2. Preheat gourmet 10-inch skillet on medium heat. When several drops of water sprinkled on the pan skitter and disapate, reduce heat to medium-low and place onion in skillet. Sauté until soft, about 5 minutes. Add garlic and ginger and continue to sauté for 1 minute. Add tomatoes and tomato paste and continue to sauté until tomatoes are soft, approximately 3 minutes.
  3. Add chili powder, cumin, coriander and turmeric and sauté for 1 minute longer.
  4. Add cooked eggplant and stir to combine. Add cilantro, water and yogurt and continue sautéing approximately 2 more minutes, until all ingredients are combined and reach a good dipping consistency.
Tips: 
  • Serve with chopped vegetables, baked pita chips, bruschetta or whole wheat crackers.
  • Can be prepared up to 3 days prior to serving. Make and refrigerate. Bring to room temperature prior to serving.
Nutritional Information per Serving
Calories: 
13
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
30mg
Total Carbs: 
3g
Dietary Fiber: 
1g
Sugar: 
1g
Protein: 
11g

Directions

Tips

Reviews