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Richard Sax, Marie Simmons

Ginger and Garlic Eggplant Dip

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Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today
Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

To bring out the flavor of cumin in this Middle Eastern-flavored dip, toast whole cumin seeds and grind them. You’ll be surprised at how much flavor is released this way.

Ingredients

  • 2 medium eggplants, halved lengthwise (about 1 pound each)
  • 2 tablespoons extra virgin olive oil

Method

  1. Heat the oven to 400°F. Line a heavy baking sheet with foil.
  2. Brush the cut sides of the eggplant with 1 tablespoon of the olive oil and arrange, cut side down, on the baking sheet. Bake until the cut sides are well browned and the eggplant is very soft, about 25 min

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