Roasted CSA farm share eggplant seasoned with Indian spices and tempered with yogurt for a spicy, tangy kid-friendly appetizer.
Eggplant in the CSA farm share, as I have admitted recently, is something that requires thought on my part. It's not like carrots or broccoli, familiar enough to eat any old way. It's not like a tomato that can be delicious on a sandwich or put up when we get too many all at once. It's not like beets, that I
hog all to myself enjoy in a myriad of ways (check the Visual Recipe Index for recipe ideas by vegetable).
Eggplant is in a (very small) class of vegetables that the kids will eat, and happily, one particular way. This summer I'm trying to change that. When I made my Baked Eggplant Chips for the same-named Pizza the kids were not big fans. I tried an Indian-spiced eggplant chip and the texture put my daughter off, but I was on to something--keep the flavor, use the food processor.
This will be a loose recipe because I'll suggest using whatever Indian cooking spices you have on hand. Don't have garam masala? Use cumin, coriander, and something for heat. Don't have hot Madras curry powder, but do have other Indian spice blends (like I used in my Slow Cooker Squash and Beef Masala?) Use those instead. The idea is to sauté the onions with the spices, then combine with the eggplant and yogurt. This recipe is best after the flavors have had a good 4+ hours to blend together, which means to me that it's not a good recipe for a tentative cook because how can you taste and adjust seasonings? You don't need a food processor for this recipe, but I'm a fool for mine and love the utter smoothness of this dip thanks to it.
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Indian Spiced Eggplant Yogurt Dip
1 cup roasted eggplant (stab the eggplant, roast at 400 degrees Fahrenheit for 20-40 minutes until softened), cooled until you can handle the eggplant
1/2 cup chopped onion + cooking oil to sauté
3/4 teaspoon garam masala (1/2 teaspoon to 1 teaspoon is a good range to play in)
3/4 teaspoon hot Madras curry powder (ditto the range)
3/4 teaspoon kosher salt (little more, little less)
5-10 grinds black pepper
1 cup plain yogurt (Greek yogurt if you like)
In a small skillet over medium heat, warm the oil and sauté the onion until it starts to soften, about 3 minutes. Add spices, stir, and heat until fragrant, another 2-3 minutes. Set aside to cool slightly. In the bowl of a food processor blend the eggplant and onion-spice mixture thoroughly. Add the yogurt and blend well. Chill for at least 4 hours to allow the flavors to get cozy with each other. Keeps for up to a week in the fridge. Serve cool, not cold (let it sit out a good 20 minutes before serving). We thought it was delicious with hot naan, but I'd also eat it with sliced veggies, poured over grilled veggies, scooped with pita chips. I think this would be good as a sandwich spread, but I can't stop eating BBT (Bacon, Basil, Tomato) variations long enough to try it.
How else would you use this dip?
How else would you use this dip?