Ginger Almond Eggplant Dip

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 1 1/2 cups
LEVEL: Easy

ingredients

  • 1/2 teaspoon smoked paprika
  • A pinch of salt
  • A pinch of pepper
  • 3 tablespoons ground almonds
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mayonnaise
  • Serving suggestions: carrot sticks, trimmed green beans, trimmed asparagus spears, bread sticks or crispy flat bread
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 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 the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 3 reviews

  • on September 19, 2013

    Flag

    This is very good, but a bit bland for me. Therefore, I added a bit more salt and pepper, 1/2 tsp of garam masala and a hot pickled serrano pepper and whizzed it all up in my food processor. Really good dip! YUM!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 01, 2013

    Flag

    This is an excellent dip to serve for a party! The only change I made, was I added half of the mayo and the other half of sour cream to give a real creamy dip texture! I'm a huge fan of babaganoush and this reminded me of it, but a little more exotic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 19, 2013

    Flag

    Really good. As soon as I saw the episode, I included the eggplant on my grocery list. I baked the eggplant on 450 instead of 350 because I was in a hurry. The only thing a did differently was I added sour cream instead of mayo. It reminded me of baba ganoosh but a little better.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.