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Appetizers, Quick and Easy, Sauces and Condiments, Vegetarian

Smoky Eggplant Dip With Ginger and Tomato Chutney

Smoky Eggplant Dip With Ginger and Tomato Chutney
Mariah Tauger / Los Angeles Times

Complex layers of flavor come together in this easy recipe. In this smoky eggplant dip inspired by baba ghanouj, Chef Jean-Georges Vongerichten grates raw ginger on top to add a fresh, surprising heat. Dollops of a spiced and tangy tomato ... Read more

30 minutes. Makes 3 cups.

Tomato Chutney

  • ⅔ cup sunflower or other neutral-flavored vegetable oil
  • ⅔ cup fresh lime juice
  • 1 can (14.5 ounces) diced tomatoes or 2 cups chopped fresh tomatoes
  • 2 large Fresno chiles, seeded, chopped
  • 2 inches fresh ginger, peeled and chopped
  • 3 large garlic cloves, chopped
  • 2 tablespoons coconut sugar
  • 2 teaspoons kosher salt, plus more
  • 2 tablespoons unsweetened finely shredded dried coconut
  • 2 teaspoons chaat masala

Step 1Combine the oil, lime juice, tomatoes, chiles, ginger, garlic, coconut sugar and salt in a large saucepan. Set over medium-high heat and bring to a boil, stirring occasionally. Continue boiling, stirring occasionally, until the mixture is jammy and reduced by half, about 25 minutes. Be careful as the mixture will splatter while it cooks.

Step 2Transfer the mixture to a blender and add the coconut and chaat masala. Blend until almost smooth. Transfer to a serving bowl and season to taste with salt.

The eggplant dip can be refrigerated in an airtight container without any toppings for up to 1 week.

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