Curried Eggplant Dip

I woke up this morning knowing I wanted to post a recipe today. I went to the store, walked around like a moron because I didn’t have a plan or list, then came home with an eggplant, one onion, fresh basil, a lemon and some naan.


I decided to make a smoky curry dip with the eggplant and onion, and served it with some toasted naan. Now, this is not the most beautiful dip, but it is delicious. I caramelized the onions first, which made everything a bit sweet, then added in some curry & dijon mustard and let the onions cook down until they were soft and sticky.


Curried Eggplant Dip

makes about 1 1/2 cups

1 eggplant

2 cloves of garlic, smashed

1 yellow onion, peeled and thinly sliced

2 tsp curry powder

salt and pepper

2 tbsp butter

1 tsp dijon mustard

2 tsp brown sugar

olive oil

fresh herbs (I used basil) for the top

Poke holes in the eggplant with a fork all the way around. Rub olive oil all over the skin, and season with salt and pepper. Place eggplant on a baking sheet and broil for 2 minutes on all sides, until charred, but not totally burnt.

Reduce oven down to 375 degrees, (keeping the eggplant in the oven), and continue cooking for 20 minutes, or until the eggplant is completely soft. Remove from oven and set aside.

In a medium saucepan, melt 2 tbsp of butter over medium-high heat. Add onions, brown sugar and smashed garlic cloves,and cook for 10-15 minutes, until the onions start to take on a light brown color. Add salt and pepper and curry powder, and cook for 3-4 minutes. Add dijon mustard and continue cooking for 5 minutes.

In a blender or food processor, add onions and garlic, and pulse until combined, but still a bit chunky. Just make sure there are no big pieces of garlic or onion. Discard the top of the eggplant, but add the rest, including the skin, to the food processor. Pulse again, until just combined. Taste for salt and pepper.

Serve immediately with fresh herbs on top, and hot naan or pita bread.