Sunday, July 23, 2017

Smoky Eggplant Dip with Chaat Spices


A bowl of smoky pureed grill-charred eggplant awaits preparation.  In this steamy weather, a cool dip might be just the thing. The cooked eggplant pulp is whisked with a host of cool items. Some thick yogurt and lots of mint and coriander. A little chopped garlic, chile powder, chaat masala add oomph to the smoky flavors. It's best to let the dip sit in the fridge for an hour or so to develop optimum taste. If you are pressed for time, just dive into it with pita chips or crackers.

Serves 4-6

1 cup roasted Eggplant puree (see notes)
1 Garlic clove
2 tablespoons finely chopped Mint
1 tablespoon finely chopped Cilantro 
2 heaping tablespoons Yogurt (preferably Greek Yogurt)
1/2 teaspoon Chile powder 
3/4 teaspoon Chaat Masala
1/3 teaspoon Kosher Salt 
1 teaspoon Olive Oil 
Pita Chips, Crackers or Cherry Tomatoes 

Mix all ingredients except pitas, crackers or tomatoes, in a bowl. Whisk well so everything is blended.

Chill eggplant for an hour or so. 

Serve cold with pita chips, crackers or cherry tomatoes.


Make the eggplant puree by either roasting roasting eggplant over an open flame or grilling it over a gas or charcoal grill. Make sure to turn the eggplant often so all sides are roasted. It should take 15-20 minutes. Or cut eggplant in half lengthwise and bake in a 425F oven for 30 minutes. Cool eggplant. When cool, peel off skin and scrape the pulp into a container. Use pulp as needed. It can be refrigerated up to a week.

Each scoop is a contrasting crunch of pita chips and cool smoky eggplant.... a rather well matched pair.