Preheat your oven to 400°F / 200°C. Wash the eggplant, trim off the stem, and prick the skin all over with a fork. This prevents it from bursting in the oven.
Place it on a baking dish and bake for 60 to 90 minutes, or until the eggplant has completely collapsed and is fork-tender.
Once baked, let the eggplant rest for about 10 minutes until it's cool enough to handle.
While it cools, melt the butter or ghee in a medium skillet over medium heat.
Add the ground coriander, turmeric, cumin seeds, cayenne, and minced garlic. Toast the spices for 2 minutes, stirring frequently until fragrant.
Add the finely chopped tomato to the skillet and cook for another 2 minutes, allowing the flavors to meld.
Remove the skillet from the heat.
Carefully slice the cooled eggplant open and scoop all the soft pulp into a medium bowl, discarding the skin. Mash the pulp thoroughly with a fork until it's relatively smooth.
Pour the spiced tomato mixture from the skillet into the bowl with the mashed eggplant.
Add the salt and yogurt, and mix everything together until well combined.
Cover the bowl and chill the dip in the refrigerator for at least 1 hour, or overnight. This step is crucial for the flavors to develop fully.
When ready to serve, transfer the dip to a serving dish.
Garnish with fresh tomato wedges and cilantro or parsley sprigs.
Serve with warm pita triangles, crackers, or fresh vegetable sticks.
Don't skip the chilling time! Allowing the dip to rest for at least an hour in the refrigerator is crucial for the spices to meld and the flavors to deepen significantly.
