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    Ginger Garlic Eggplant Spread


    Source of Recipe


    Bon appetit magazine, adapted

    List of Ingredients




    2 medium eggplants, halved lengthwise
    1 tablespoon olive oil
    1 tablespoon fine chopped garlic
    1 teaspoon ground cumin
    1/4 cup fine chopped red bell pepper
    1/4 cup fine chopped parsley
    1 tablespoon minced fresh ginger

    Recipe



    Preheat oven to 400ºF. Brush sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely.

    Combine remaining oil and garlic in a heavy skillet over heat and cook for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Reduce heat to low and cook until heated through, about 4 minutes. Season with salt and pepper. Cool to room temperature. Makes about 2 cups.

 

 

 

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