Ginger Almond Eggplant Dip

5 Ratings
  • prep time 15 min
  • total time 75 min
  • serves 1 1/2 cups
Ginger Almond Eggplant Dip

A tasty dip loaded with healthy ingredients and best served with green beans, carrots, asparagus spears, bread sticks and/or flat bread. Recipe also requires an additional 20 minutes of inactive prep time.

Appetizer, Herbs, Easy, Indian, Spring


1 large eggplant

2 tablespoons salt

4 tablespoons grapeseed oil

2 tablespoons ginger, grated

½ teaspoon ground cardamom

½ teaspoon smoked paprika

1 teaspoon ground fennel

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pinch salt

1 pinch pepper

3 tablespoons ground almonds

2 tablespoons cilantro, chopped

1 tablespoon mayonnaise

carrot sticks

green beans, ends trimmed

asparagus spears, woody ends removed

bread sticks

crispy flat bread


1. Preheat the oven to 350ºF.

2. Cut eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, about 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve. Place a skillet over medium heat and add 4 tablespoons of oil. When it's hot, add ginger, spices and salt and pepper and cook for 1 minute. Add almonds and stir well letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.

See more: Appetizer, Herbs, Easy, Indian, Spring

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