Indian Tomato Eggplant Dip

Ingredients

• 1 eggplant/aubergine (about 1¼ Ib/570 g), halved lengthwise
• 1 tbsp canola oil
• 1 cup (135 g) finely minced walla walla or other sweet onion
• 1 tsp minced garlic
• 1 tsp minced ginger
• ¾ cup (145 g) finely chopped plum tomatoes
• 2 tsp tomato paste/tomato purée
• 2 to 3 tsp chili powder
• 2 tsp kosher or sea salt
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• 2 tbsp finely minced cilantro/fresh coriander leaves
• ¼ cup/60 ml water
• I tbsp low-fat plain yogurt
• Roasted cauliflower, crudités, baked pita chips, crostini, bruschetta, baked potato chips

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