Roasted Eggplant and Tomato Dip

2 days ago 3

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Sudhir Seth serves this summertime favourite with lukewarm French breadstuff for dipping.

Adapted from cook Sudhir Seth.

Ingredients

measuring cup

Servings: 2 cups

1 ample (1 to 1 1/2 pounds) eggplant
4 tablespoons rootlike oregon canola oil
3 cloves garlic, minced
1 mean tomato, finely chopped (about 1/2 cup)
1/2 spoon salt, oregon to taste
1/2 cupful cilantro leaves
1 -inch portion ginger, peeled and coarsely chopped
1 citrus (juice only)
1 jalapeño pepper, stemmed and divided (remove seeds for a milder flavor)
1/2 cupful plain whole-milk yogurt

Nutritional Facts

Per serving

Calories
101
Fat
8 g
Saturated Fat
1 g
Carbohydrates
8 g
Sodium
47 mg
Cholesterol
2 mg
Protein
2 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Sudhir Seth.

Tested by Randy Richter.

Published March 11, 2026

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