A creamy yogurt dip made with roasted eggplant, diced potatoes, and a flavorful tomato sauce, layered with Greek yogurt and garnished with a variety of aromatic spices and nuts.
1: Heat oil in a pan over medium heat. Sauté the eggplant slices for 3-4 minutes per side, until golden brown and cooked. Season with salt.
2: In the same pan, add more oil and cook the potatoes with garlic powder, red chili powder, and black pepper. Add water, cover, and cook for 12-13 minutes, until the potatoes are fully cooked.
3: In a separate pan, heat oil over medium heat. Sauté the onions and garlic until golden. Add the diced tomatoes, salt, red chili powder, black pepper, and turmeric powder. Cook for 3-4 minutes, then add water and let the sauce thicken.
4: In a bowl, whisk together the yogurt, salt, and red chili flakes. In a serving bowl, create layers of yogurt sauce, roasted eggplant, tomato sauce, and cooked potatoes. Repeat and finish with a yogurt layer.
5: Heat oil in a pan and sauté cumin seeds, dried red chili peppers, and pine nuts until fragrant. Toss onto the yogurt layer. Garnish with pomegranate seeds, sumac, and chopped cilantro.
