Eggplant Masala Spread Dip

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This Eggplant Masala Spread Dip has been one of my favorite recipes done by my mom. As she cooked it, the house smelled so good. And then we enjoyed it as a spread on bread. This spread will make your mouth melt. For this recipe, I have customized it a little bit by adding more spices and making it savory. My husband truly enjoys this dish. It is healthy, savory and light.

Prep time: 10

Cook time: 30

Servings: 8

Skill level: Medium

1 medium or large onion, finely diced

2 medium carrots, grated

2 bell peppers, finely diced

1 can of diced tomatoes (14.5 OZ)

1 can of tomato sauce (14.5 OZ)

1 large or 3 medium eggplants (about 1.5 – 2 LBS,

cut in small pieces or use a food processor).

4-5 cloves of garlic, grated

1 cup of cooking oil

1 tablespoon of chicken base

2 TSP Garam Masala

½ TSP sugar

2 TBSP lemon juice

¼ cup water

salt

pepper

Prepare and cut all the vegetables right before cooking (recommended).

In a deep dish like a dutch oven, add a 1/2 cup of oil and warm up the pan on medium-high and add finely diced onions and 1 TSP salt. When onions are frying turn down the stove to medium-low for it to sauté for 3 minutes.

Add ½ more cup of oil. Add grated carrots and bell peppers and sauté for 3 – 5 minutes or until softened. Mix occasionally to prevent from burning.

Saute until softened. Cut the eggplants into small pieces and run it through a food processor to be chopped into fine pieces.

Add finely chopped eggplants and ½ cup more of oil and sauté on medium or medium-low for 7 – 10 minutes or until softened. Continue to mix occasionally.

Next, add 1 tablespoon of chicken base, grated 3-4 cloves of garlic and ground black pepper, 2 TSP of Garam Masala, 1/2 TSP of sugar & 2 TBSP of lemon juice. Add more oil if it seems to be dry.

 Then add tomato sauce, diced tomatoes, ¼ cup water and bring to a medium boil and turn down to saute for another 5-10 minutes and done.

Let it stand for 10 – 15 minutes for flavors to marry. Enjoy this as a spread on rye or sour dough bread.

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Eggplant Masala Spread Dip

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A savory eggplant spread that is easy to make.

• Author: LSC
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 people 1x

Ingredients

Scale 1x2x3x

• 1 medium or large onion (finely diced)
• 2 medium carrots (grated)
• 2 bell peppers (finely diced)
• 1 can diced tomatoes (14.5 OZ)
• 1 can tomato sauce (14.5 OZ)
• 1 large or 3 medium eggplants (1.5 – 2 LBS) (cut in small pieces or run through a food processor)
• 4–5 cloves garlic (grated)
• 1 cup cooking oil
• 1 TBSP chicken base
• 2 TSP Garam Masala
• 1/2 TSP sugar
• 2 TBSP lemon juice
• 1/4 cup water
• salt
• pepper

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Instructions

1. Prepare and cut all the vegetables right before cooking (recommended).
2.  In a deep dish like a dutch oven, add a 1/2 cup of oil and warm up the pan on medium-high and add finely diced onions and 1 TSP salt. When onions are frying turn down the stove to medium-low for it to sauté for 3 minutes.
3. Add ½ more cup of oil. Add grated carrots and bell peppers and sauté for 3 – 5 minutes or until softened. Mix occasionally to prevent from burning.
4.  Saute until softened. Cut the eggplants into small pieces and run it through a food processor to be chopped into fine pieces.
5. Add finely chopped eggplants and ½ cup more of oil and sauté on medium or medium-low for 7 – 10 minutes or until softened. Continue to mix occasionally.
6.  Next, add 1 tablespoon of chicken base, grated 3-4 cloves of garlic and ground black pepper, 2 TSP of Garam Masala, 1/2 TSP of sugar & 2 TBSP of lemon juice.
7. Then add tomato sauce, diced tomatoes, ¼ cup water and bring to a medium boil and turn down to saute for another 5-10 minutes and done. Let it stand for 10 – 15 minutes for flavors to marry. Enjoy this as a spread on rye or sour dough bread.