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Directions for: Ginger Almond Eggplant Dip

Ingredients

1 large eggplant

2 Tbsp salt

4 Tbsp grapeseed oil

2 Tbsp ginger, grated

½ tsp ground cardamom

½ tsp smoked paprika

1 tsp ground fennel

1 tsp ground cumin

1 tsp ground coriander

1 pinch salt

1 pinch pepper

3 Tbsp ground almonds

2 Tbsp cilantro, chopped

1 Tbsp mayonnaise

carrot sticks

green beans, ends trimmed

asparagus spears, woody ends removed

bread sticks

crispy flat bread

Directions

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.

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