Ginger and Garlic Eggplant Dip

Preparation info

  • Makes about

    2 cups

    • Difficulty


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.


  • 2 medium eggplants, halved lengthwise (about 1 pound each)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin (see Note)
  • 1 tablespoon grated fresh ginger
  • ¼ cup minced red (bell) pepper
  • ¼ cup finely chopped parsley
  • Salt and Freshly ground black pepper


    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 minutes. Cool slightly.
    3. Combine the remaining olive oil and garlic in a large skillet and heat, stirring, over low heat until the garlic begins to sizzle. Stir in the cumin and remove from heat.
    4. Scoop the softened eggplant from the eggplant shells, chop fine, and add to the skillet. Add the ginger, bell pepper, and parsley. Heat, stirring, over medium-low heat until, blended. Add salt and pepper to taste. Serve warm or at room temperature.