Best Curried Eggplant Aubergine Dip Recipes

South Indian Eggplant (Aubergine) Curry image

Provided by Ms B.

Categories Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup dry coconut powder
3 tablespoons white poppy seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
4 tablespoons channa dal, roasted
1/2 cup roasted peanuts
12 small eggplants, about the size of an egg
1/4 cup oil, plus
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 cup onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, to taste
2 teaspoons kosher salt
2 cups fresh tomatoes, peeled seeded and chopped
1 1/2 cups water
2 teaspoons garam masala
3 tablespoons fresh coriander, chopped

Steps:

In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
Remove from pan to stop the cooking and cool.
Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
In a food processor, process the peanuts until they are coarsely ground.
Wash and stem the eggplants.
Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
In a separate pan, heat the 2 tablespoons of oil to medium hot.
Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
In a matter of seconds they will begin to pop - add the onions and stir.
When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
Stir the spices into the onion then add the tomatoes.
Stir in the tomatoes then add the coconut mixture along with the peanuts.
Add the eggplants and 1 cup of the water.
Stir and cook over low heat, covered for about 20 minutes.
Add water a little at a time to maintain a nice smooth consistency.
Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
Check to see that it is salted to your taste.
Put in a serving dish and garnish with the remaining chopped coriander.

Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3

Curried (Aubergine) Eggplant image

Provided by Barb G.

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs Japanese eggplants, cut into 13 inch thick rounds
1 3/4 teaspoons salt
1 garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeno chile, including seeds
1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons canola oil
1 large onion, halved lengthwise and thinly sliced lengthwise
3 inches cinnamon sticks
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews, chopped

Steps:

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

Spicy Spanish Eggplant (Aubergine) Dip image

Provided by Kanzeda

Categories Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 (1 lb) eggplants
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
1 cup onion, chopped finely
2 garlic cloves, minced
4 anchovy fillets, canned chopped (about 1/3 ounce)
2 tablespoons fresh flat-leaf parsley, finely chopped

Steps:

Preheat oven to 450°.
Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
Makes 12 1/2 servings.