We are still harvesting quite a few eggplants at the moment (they don't know it's Winter and I'm not telling).
Rather than use them as a vegetable all the time I also like to turn them into this Indian inspired dip.
It is fresh and tangy and makes a great side to curry and rice instead of the standard raita and it really nice to dip carrot sticks and celery into.
500 gm Eggplant
1/2 Tbs Oil
1/2 Tsp Ground Turmeric
3 Tbs Lime Juice
2 Long Red Chillies, de-seeded, de-veined and finely diced
1 Small Red Onion finely diced
4 Tbs Thick Plain Yogurt
Preheat your over to 200 degree celcius.
If using large egg plants cut into quarters length ways and if using small egg plants just cut in half. Brush the cut sides with oil and sprinkle with the ground turmeric then bake for 30 mins or until very soft.
Scoop out the eggplant flesh into a bowl and allow to cool. When cool mash into a pulp with the lime juice, chilli and onion. Season with salt and fold in the yogurt. Garnish with coriander and serve.