Savory Eggplant Dip

I love eggplant. Growing up, one of my favorite dishes was a tamarind eggplant curry that my mother would make. In her native country, one would use tamarind, but in the absence of tamarind in Africa, she would sometimes use tomatoes. The result would taste faintly like this eggplant dip.

1 large eggplant

2 tbsp olive oil 

1/2 tsp to 1 tsp salt

1 tbsp tomato paste

1. Slice the eggplant in half. Coat all sides of the eggplant with olive oil. 

2. Starting with cut sides down, broil eggplant in the oven for 15-20 mins. Turn eggplant over and broil for 10 mins or until the flesh of the eggplant is fork-tender all the way through.

3. Remove skins and discard. Put eggplant flesh in a food processor along with garlic paste, black pepper, salt and tomato paste. Grind until thoroughly combined.