Potato and Eggplant Creamy Yogurt Dip

Ingredients

• 2 small eggplants (Washed and thinly sliced)
• salt (To taste; for eggplant)
• oil (For sautéing eggplant)
• 4 medium potatoes (Peeled and cut into cubes)
• salt (To taste; for potatoes)
• 1 tbsp garlic powder
• 1 tsp red chili powder (For potatoes)
• 1 tsp black pepper (For potatoes)
• oil (For cooking potatoes)
• 0.333 cup water (For potatoes)
• 2 onions (Finely chopped)
• 1 tbsp garlic (Minced)
• 2 tomatoes (Skins removed and diced)
• salt (To taste; for tomato sauce)
• 1 tsp red chili powder (For tomato sauce)
• 1 tsp black pepper (For tomato sauce)
• 1 tsp turmeric powder
• 0.333 cup water (For tomato sauce)
• 2 cup Greek yogurt (For yogurt base)
• salt (To taste; for yogurt base)
• 1 tsp red chili flakes
• 3.5 tbsp oil (Source states 3–4 tbsp; for garnish)
• 1 tsp cumin seeds (For garnish)
• 2 red dried chili peppers (For garnish)
• pine nuts (A handful; for garnish)
• 0.333 cup pomegranate seeds (For garnish)
• 1 tsp sumac (For garnish)
• 1 tbsp cilantro (Chopped; for garnish)

Steps

1. 1

   Heat oil in a pan over medium heat. Add the thinly sliced eggplant and sauté for 3–4 minutes per side, until golden brown and cooked. Season with salt, then set aside.

2. 2

   Using the same pan, add more oil and add the cubed potatoes along with the garlic powder, red chili powder, and black pepper. Stir to coat the potatoes with the seasonings.

3. 3

   Add the water to the potatoes, cover the pan, and cook for 12–13 minutes, until the potatoes are fully cooked.

4. 4

   In a separate pan, heat oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden.

5. 5

   Add the diced tomatoes, salt, red chili powder, black pepper, and turmeric powder. Cook for 3–4 minutes.

6. 6

   Add the water to the tomato mixture and let the sauce thicken.

7. 7

   In a bowl, whisk together the Greek yogurt, salt, and red chili flakes.

8. 8

   In a serving bowl, create layers of the yogurt sauce, roasted eggplant, tomato sauce, and cooked potatoes. Repeat the layers and finish with a layer of yogurt.

9. 9

   Heat the garnish oil in a pan. Add the cumin seeds, dried red chili peppers, and pine nuts, and sauté until fragrant.

10. 10

    Toss the fragrant oil, cumin, dried chilies, and pine nuts over the yogurt layer. Finish with the pomegranate seeds, sumac, and chopped cilantro.

Notes

The source does not specify the total amount of cooking oil needed for sautéing the eggplant, potatoes, or tomato sauce. The source also gives the pine nuts as a handful and salt only to taste.

Nutrition per serving

• appetizer
• dip
• vegetarian
• gluten-free
• Middle Eastern
• stovetop
• layered
• 宴