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    You are in: Home / Recipes / Curried Eggplant (Aubergine) Dip Recipe
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    Curried Eggplant (Aubergine) Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    MacChef's Note:

    This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
    2. 2
      Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
    3. 3
      Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
    4. 4
      Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

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    Ratings & Reviews:

    • on January 31, 2006

      35

      While one of my guests liked this, no one else cared for it. We all found it dry and pretty tasteless. I'm sorry for the negative review, but I have to be honest. I followed the recipe exactly. I wish I had liked this recipe, I feel so bad.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Eggplant (Aubergine) Dip

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 63.3
     
    Calories from Fat 19
    30%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 25.7 mg
    1%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.5 g
    18%
    Protein 2.1 g
    4%

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