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
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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.
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