Indian eggplant dip

A couple of my friends taste-tested this dip and immediately asked for the recipe. I hope you enjoy it too. If you don’t want to serve the dip in the shell, just peel the eggplants and use all the flesh. Add a little canola oil to make it more spreadable if you wish.

Ingredients

600 g	Eggplants (Main)
1 tsp	Salt
2 Tbsp	Canola oil
1 small	Brown onion, diced
1	Red capsicum, diced
1	Baby carrot, diced
1 clove	Crushed garlic
2 Tbsp	Tomato paste
2 Tbsp	Cider vinegar
4 Tbsp	Baby watercress
2 Tbsp	Curry powder (Main)
1 pinch	Freshly ground black pepper

Directions

1. With a sharp knife cut a slice off the side of the eggplant. Using a spoon or sharp knife remove the pulp from the inside leaving a 1cm-thick shell. Place aside.
2. Chop the flesh finely and sprinkle with salt. Stand for 30 minutes, then drain.
3. Heat the oil in a frying pan and sauté the chopped eggplant, onion, capsicum, carrot and garlic, until tender. Stir in the tomato paste, vinegar, water, curry powder and pepper. Simmer for about 5 minutes until well combined.
4. Purée in a food processor or blender until smooth. May be refrigerated for up to 24 hours. To serve, spoon the mixture back into the shell. Serve with potato chippies or crisp vegetable sticks as dippers.