Spicy Eggplant Dip

iVillage Member
Registered: 04-01-2004
Spicy Eggplant Dip
4
Thu, 10-18-2007 - 5:39pm
Spicy Eggplant Dip

Serves: 8

Eggplant with an added kick makes this a unique dip for your next dinner party.

INGREDIENTS
2 medium eggplants, halved lengthwise
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup finely chopped parsley
1/4 cup red bell pepper, chopped
Salt and pepper

DIRECTIONS
1. Heat oven to 400° F. Line a heavy baking sheet with foil.
2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5. Serve warm or at room temperature.

NUTRITION INFO (per serving)
Calories: 52.6
Fat: 3.6 g
Carbohydrates: 5.3 g
Protein: 0.7 g
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iVillage Member
Registered: 01-26-2005
Sun, 10-21-2007 - 8:54am

Cathy,

This baba ghanoush recipe sounds wonderful. That added "zing" of the red bell pepper, ginger and cumin is a great idea. Have you tried it yet?

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iVillage Member
Registered: 04-01-2004
Sun, 10-21-2007 - 9:20am
I haven't tried this one yet.
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Avatar for joy_ny
iVillage Member
Registered: 06-22-2000
Fri, 10-26-2007 - 4:26pm

I just made this and spread it onto some Triscuit Thin Crisps.

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iVillage Member
Registered: 04-01-2004
Fri, 10-26-2007 - 5:00pm
Thanks for the review, Joy.
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