Name: Ginger and Garlic Eggplant Dip
Yield: Makes about 2 cups
Cuisine: United States
Ingredients: 1 tablespoon grated fresh ginger; 1 teaspoon ground cumin (see Note); Salt and Freshly ground black pepper; ¼ cup finely chopped parsley; ¼ cup minced red (bell) pepper; 2 medium eggplants, halved lengthwise (about 1 pound each); 2 tablespoons extra virgin olive oil; 1 tablespoon minced garlic

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

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

Americas
United States
Starter
Gluten-free
Vegetarian

Method

Heat the oven to 400°F. Line a heavy baking sheet with foil.
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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