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Indian Tomato-Eggplant Dip


Indian Tomato-Eggplant Dip Recipe

Ingredients:
  • 1 eggplant/aubergine (about 1¼ 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
  • ¾ cup (145 g) finely chopped plum tomatoes
  • 2 tsp tomato paste/tomato purée
  • 2 to 3 tsp chili powder
  • 2 tsp kosher or sea salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp finely minced cilantro/fresh coriander leaves
  • ¼ cup/60 ml water
  • I tbsp low-fat plain yogurt
  • Roasted cauliflower, crudités, baked pita chips, crostini, bruschetta, baked potato chips
Directions:
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