Indian Tomato-Eggplant Dip

• 1 eggplant/aubergine (about 1 1/4 Ib/570 g), halved lengthwise
• 1 tbsp canola oil
• 1 cup (135 g) finely minced walla walla or other sweet onion
• 1 tsp minced garlic
• 1 tsp minced ginger
• 3/4 cup (145 g) finely chopped plum tomatoes
• 2 tsp tomato paste/tomato puree
• 2 to 3 tsp chili powder
• 2 tsp kosher or sea salt
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 2 tbsp finely minced cilantro/fresh coriander leaves
• 1/4 cup/60 ml water
• I tbsp low-fat plain yogurt
• Roasted cauliflower, crudites, baked pita chips, crostini, bruschetta, baked potato chips

1. Preheat the oven to 500F/260C/gas Arrange the eggplant/aubergine halves, flesh-side down, on a rimmed baking sheet/tray.
2. Roast until very soft and tender when the flesh is pierced with a fork, 15 to 20 minutes.
3. Set aside to cool for 10 minutes.
4. Using a paring knife, peel back the skin and discard.
5. Transfer the cooked flesh to a cutting board and finely chop.
6. In a 10-in (25-cm) frying pan, preferably nonstick, heat the oil over medium heat and swirl to coat the pan.
7. Add the onion and saute until soft but not brown, 5 to 7 minutes.
8. Add the garlic and ginger and saute until fragrant, about 1 minute.
9. Add the tomatoes and tomato paste/tomato puree.
10. Saute, stirring frequently, until the tomatoes soften, about 3 minutes.
11. Add the chili powder, salt, cumin, coriander, and turmeric.
12. Saute to incorporate the spices, 1 minute longer.
13. Add the roasted eggplant/aubergine and saute, stirring constantly, until the mixture is well combined, about 2 minutes.
14. Adjust the heat to medium-low and gently stir in 1 tbsp of the cilantro/fresh coriander and the water and yogurt.
15. Cook over low heat until slightly thickened and a good dipping consistency, about 5 minutes.
16. Transfer to a serving bowl, garnish with the remaining 1 tbsp cilantro/fresh coriander, and serve immediately.

aubergine, canola oil, walla walla, garlic, ginger, tomatoes, tomato pastetomato puree, chili powder, kosher, ground cumin, ground coriander, turmeric, coriander leaves, water, i, cauliflower

Taken from www.cookstr.com/recipes/indian-tomato-eggplant-dip (may not work)