Name: Eggplant Dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Pan-Asian
Ingredients: 2 large globe eggplants; 3 tablespoons neutral oil; 1 medium onion chopped (or ¾ large onion); 2 Tablespoons peeled and minced ginger; 4 garlic cloves minced; 2 tablespoon tomato paste; ½ teaspoon ground cinnamon; 1 teaspoon ground cumin; ½ teaspoon paprika; 1 tablespoon peanut butter (almond would be fine too); 1 large handful of cilantro leaves (about ¼ bunch) chopped; juice of 1 lime; 1 ¼ teaspoon salt and ½ teaspoon ground pepper

Ingredients

Scale

2 large globe eggplants
3 tablespoons neutral oil
1 medium onion chopped (or ¾ large onion)
2 Tablespoons peeled and minced ginger
4 garlic cloves minced
2 tablespoon tomato paste
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon paprika
1 tablespoon peanut butter (almond would be fine too)
1 large handful of cilantro leaves (about ¼ bunch) chopped
juice of 1 lime
1 ¼ teaspoon salt and ½ teaspoon ground pepper

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Instructions

Heat your oven on broil high or heat a cast iron skillet until very hot. Put the eggplant on a baking tray as close to the broiling element as you can and broil for about 20-25 mins, rotating a little every 5-6 mins. The eggplant should be very soft and a little charred.
Or if using the cast iron skillet, heat the skillet for several minutes on medium high. Cook the eggplant for 5-6 minutes, then rotate the eggplant. Cook for about 20-25 minutes until very soft and charred.
Put the eggplant in a bowl and cover with plastic wrap until cool enough to handle.
Heat a medium skillet over medium heat and add 3 tablespoons of oil, the diced onion, and ½ teaspoon salt. Saute for 5-6 minutes until softened and starting to brown.
Lower the heat to medium and add the garlic, ginger, and the tomato paste. Saute for another 2-3 mins.
Add the cumin, cinnamon, ground black pepper, and paprika. Stir the ingredients to combine them, cooking for about 1 minute. Turn off the heat.
Trim off the end of the eggplant, cut the eggplant in half, scoop out the flesh, and add the eggplant to the food processor.
Add the contents of the pan to the food processor plus the remaining ¾ teaspoon salt, peanut butter, chopped cilantro, and lime juice. Pulse the mixture approximately 10 times, until it has broken down but still a little chunky.
If you prefer it smooth, pulse a couple more times or just turn it on for a couple seconds.
Adjust the seasoning with salt and pepper as needed and serve eggplant dip with bread, crudité, or as a condiment to a large meal.

Keywords: eggplant, peanuts, cilantro, dips, southeast asian, dips, condiments