This silky and flavor-packed eggplant dish was a family favorite when I was a kid. A large batch would be made, a chunk of which we would devour that day by scooping up with fresh-made roti. The leftovers would go into the fridge to lift up our snacks and meals in the coming days. We spread it simply on slices of toasted bread, used it as a dip, and sometimes slathered it on pizza dough, topped with sliced vegetables and parmesan, for a surprising but wonderful Indian-inspired pie.

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