Roasted Eggplant and Tomato Dip 2.000
May 25, 2005

Sudhir Seth serves this summertime favorite with warm French bread for dipping.

Servings: 2 cups
  • 1 large (1 to 1 1/2 pounds) eggplant
  • 4 tablespoons vegetable or canola oil
  • 3 cloves garlic, minced
  • 1 medium tomato, finely chopped (about 1/2 cup)
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup cilantro leaves
  • 1-inch piece ginger, peeled and coarsely chopped
  • 1 lemon (juice only)
  • 1 jalapeño pepper, stemmed and split (remove seeds for a milder flavor)
  • 1/2 cup plain whole-milk yogurt


Prepare the grill for cooking over direct heat.

Clean the grate with a grill brush.

Brush the eggplant all over with 2 tablespoons of the oil. Using a knife, pierce the eggplant a few times.

Place the eggplant directly on the grill. Cook, turning occasionally, until the eggplant is soft and its skin is charred, 15 to 18 minutes. Remove from the grill and let cool. Discard the skin.

Using a fork, mash the eggplant flesh into a smooth pulp.

In a large skillet over medium heat, heat the remaining 2 tablespoons of oil, about 2 minutes. Add the garlic and saute for 30 seconds, then add the tomato and cook, about 5 minutes. Use the back of a spatula to mash the tomato, stirring continuously. When the mixture is ready, oil will start to appear around the inside edges of the skillet.

Add the eggplant and salt to taste. Mix well, and stir while cooking, about 7 minutes. Remove from heat and let cool.

In a food processor or blender, puree the cooled eggplant-tomato mixture with the cilantro, ginger, lemon juice, jalapeno pepper and yogurt until smooth. (You may add a few tablespoons of water, a little at a time, to aid the mixing process if necessary.)

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Recipe Source

Adapted from chef Sudhir Seth.

Tested by Randy Richter.

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