BAINGAN BHARTA & HERB-YOGURT DIP WITH NAAN CHIPS

Serves 4

A restaurant-famous Indian dish, baingan bharta, or spiced roasted eggplant, gets a modern twist served over a bed of lemony, garlicky, herb-y yogurt dip. Served with crisp naan chips, it’s an appetizer for any occasion. The dip and the naan chips can be made a day ahead and assembled right before serving.

Naan chips

• 4 naans, store bought

• 2 tablespoons olive oil

• ½ teaspoon black pepper

• ½ teaspoon table salt

Herb-yogurt dip

• 1 cup nonfat or full-fat Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 4-5 mint leaves

• 1 tablespoon finely chopped cilantro

• 1 tablespoon finely chopped chives

• 1 tablespoon finely chopped dill

• ¼ teaspoon table salt, or to taste

• ¼ teaspoon black pepper

Baingan bharta

• 1 large eggplant

• 1½ tablespoons olive oil

• 1 teaspoon cumin seeds

• ½ cup finely chopped red onion

• 1 piece ginger, 1-inch long, grated

• 2 garlic cloves, grated

• ½ cup finely chopped tomatoes

• ½ teaspoon red chile powder

• ½ teaspoon ground turmeric

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ¾ teaspoon garam masala

• ½ teaspoon table salt

• 2-3 tablespoons cilantro

Garnish

• Drizzle of extra virgin olive oil

• Sprinkle of smoked paprika

• 1 teaspoon finely chopped dill

• 2 teaspoons finely chopped cilantro

Prepare the naan chips: Preheat the oven to 375 degrees. Roll the naans flat with a rolling pin. Cut each naan into small to medium-size triangles.Place them on a baking tray. Drizzle the olive oil, salt and black pepper on top. Using your hands, simply mix, ensuring all naan pieces are covered in the olive oil mixture.

Place them separated from each other on the tray. Bake for about 15 minutes, or until golden brown in color.Remove from the oven and let cool completely. Store in an airtight container until ready to use.

Prepare the yogurt dip: Mix all the ingredients in a medium bowl with a rubber spatula until well combined. Cover with plastic wrap and store in the refrigerator until ready to use.

Prepare the baingan bharta: Wash the eggplant and then make slits in the eggplant with a sharp knife, all around. Place the eggplant on a gas stove at high heat, and use tongs to turn it every 2 minutes, as each side chars and the skin begins to wrinkle. As the eggplant is turned around, all the sides will char completely in 10 minutes.

Place the smoky, wrinkled eggplant in aluminum foil and cover it completely; set aside for 10 minutes.

Open the foil carefully since the eggplant will still be hot. Using a spoon, discard the charred skin all around the eggplant to reveal the soft smoky flesh inside.

Cut off the top off the eggplant and mash the eggplant on the cutting board using a sharp knife; leave a few small chunks for texture.In a medium nonstick skillet, on medium-high heat, add the olive oil and let it heat for a minute. Add the cumin seeds, and wait for them to splatter, about 30 seconds. Add the onion, and saute until golden brown, about 3 to 4 minutes. Add the grated ginger and garlic and saute for about 15 seconds.

Add the tomatoes and saute for a minute. Add the red chile powder, turmeric, cumin, coriander, garam masala and salt, and saute until well combined, about a minute.

Next add the mashed eggplant and saute until well combined. Saute for 4 to 5 minutes. Add the cilantro and mix to combine. Let the baigan bharta cool until just warm to the touch.

To serve: Using a rubber spatula, spread a layer of the yogurt dip on a large plate. Add a layer of the baingan bharta on top. Garnish with a drizzle of extra virgin olive oil, sprinkling of smoked paprika, cilantro and dill. Serve with the naan chips.