Curried Eggplant Aubergine Dip
Indulge in the smoky, spiced flavors of this Curried Eggplant Aubergine Dip, a vibrant fusion of roasted eggplant, aromatic spices, and creamy yogurt. Perfect as a versatile appetizer or party dip, this recipe brings together the richness of cumin, coriander, and curry powder with a hint of cayenne for a subtle kick. The silky roasted eggplant is blended to perfection with tangy lemon juice, fresh cilantro, and a hint of garlic for a smooth and satisfying texture. Whether served with fresh pita bread or crisp vegetable sticks, this crowd-pleasing dip is both nutritious and incredibly flavorful. Ready in just under an hour, it’s a one-bowl wonder that’s easy to make, vegetarian-friendly, and packed with global-inspired taste.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 0.25 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 0.5 cup yogurt (plain, unsweetened)
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- for serving (optional) pita bread or vegetable sticks
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants several times with a fork and place them on a baking sheet lined with parchment paper.
Roast the eggplants in the oven for 25–30 minutes, turning them once halfway, until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool slightly. Once cooled, slice them in half and scoop out the flesh, discarding the skin.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Stir in the ground cumin, ground coriander, curry powder, and cayenne pepper. Cook the spices for about 30 seconds to release their aroma.
Add the roasted eggplant flesh to the skillet and stir to coat it in the spices. Mash the eggplant gently using a wooden spoon or fork as it heats through.
Remove the skillet from heat and let the mixture cool slightly.
Transfer the mixture to a food processor or blender. Add the lemon juice, yogurt, salt, and pepper. Blend until smooth and creamy.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste.
Spoon the dip into a serving bowl and garnish with chopped cilantro.
Serve the Curried Eggplant Aubergine Dip warm or at room temperature with pita bread or vegetable sticks.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 49.9 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2983 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
