Roasted eggplant dip with crispy curry leaves

When you think about your favorite restaurant, what is it that draws you back time and time again? Is it the tantalizing flavors of the dishes, the warm and welcoming hospitality, or the captivating ambiance? The truth is, that a memorable restaurant experience is a harmonious blend of several key elements, each contributing to a tapestry that lures diners back repeatedly. 

I love knowing that I can rely on a restaurant to deliver the same high-quality dishes every visit. It’s reassuring to have a go-to spot where the food never disappoints. Friendly, attentive service can elevate a dining experience. When staff members go above and beyond, remembering my preferences and ensuring I have a pleasant time, it makes a lasting impression. When visiting with young children parents need that extra help in settling. Whether getting the food on time, providing the high chair, making sure the spice level for the kids is acceptable, etc. A small play area in the restaurant is a cherry on top.

Recently we visited our favorite restaurant and I was wondering what brings me back here. Their dips are phenomenal and come with crispy bread that keeps the kids busy even before the food arrives. Inspired by the classic baba ganoush, this roasted eggplant tahini dip is elevated with the unique addition of crispy curry leaves. It’s a perfect appetizer for any occasion.

I spiced it up with chili oil to make it a little more interesting. 

Preparation time: 10-15 minutes
Cooking time: 40-50 minutes
Serves: 3-4

Ingredients

• Eggplants (medium) 2
• Tahini ¼ cup
• Garlic 2 cloves (grated)
• Lemon juice 2 tbsp
• Olive oil ¼ cup
• 1 Ground cumin 1 tsp
• Salt and pepper to taste
• Toasted pinenuts 2 tbsp
• Fresh curry leaves a few
• Vegetable oil 1 tbsp
• Paprika
• Chilli flakes

Method

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft. Allow the eggplants to cool, then scoop out the flesh into a bowl. In a food processor, combine the roasted eggplant flesh, tahini, garlic, lemon juice, olive oil, and cumin. Blend until smooth and creamy. Season with salt and pepper to taste. Heat vegetable oil in a small pan over medium heat. Add the curry leaves and fry until crisp, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Transfer the eggplant dip to a serving bowl. Drizzle with a little extra olive oil and top with the crispy curry leaves.  For the chili oil, heat 2 tbsp olive oil and add garlic, paprika, and chili flakes. Let it sizzle a bit and drizzle over the dip. Serve with pita bread, crackers, or fresh vegetables.