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.
- 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.
- 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.
- Add chili powder, cumin, coriander and turmeric and sauté for 1 minute longer.
- 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.
- 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.