Eggplant Dip or Spread

This South Indian-style eggplant dip is nothing like baba ganoush. Roasted eggplant gets pureed with a freshly ground spice masala of toasted mustard seeds, cumin, coriander, and cayenne, then soured with tamarind for a tangy, smoky spread with serious depth.

The tempering step is where this recipe comes alive. Mustard seeds hit hot oil and pop (stand back when they do), then the dal and cayenne peppers fry until the dal turns golden and fragrant. Cumin seeds go in last. The whole lot gets ground in a blender into a coarse masala that carries toasted, nutty flavors you can’t get any other way.

Fresh grated coconut is optional but adds a subtle sweetness and creamy richness that rounds out the tang of the tamarind. If you can get it, use it.

Cook the eggplant until it’s completely soft and collapsible. Undercooked eggplant won’t puree smoothly and tastes bitter. Whether you microwave or roast it, make sure it’s well done all the way through.

Kitchen Tips

• When the mustard seeds start popping, partially cover the pan. They jump out of hot oil and will burn you.
• Toast the dal until golden, not dark brown. Overtoasted dal turns bitter and overpowers the other spices.
• Tamarind paste works if you can’t find tamarind concentrate. Adjust the amount since paste is less concentrated.
• Serve at room temperature with flatbread, rice, or as a condiment alongside curries.

Variations

• Smoky version: Roast the eggplant directly over a gas flame for a charred, smoky flavor before adding the masala.
• Peanut addition: Add a tablespoon of roasted peanuts to the masala before grinding for extra body and nuttiness.
• Yogurt finish: Stir in a spoonful of plain yogurt before serving for a creamier, milder dip.