Ginger Almond Eggplant Dip
Ginger Almond Eggplant Dip
Get this quick and easy ginger almond eggplant dip recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 35 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
  • 1 large eggplant, cut in half
  • 2 tablespoons salt
  • 4 tablespoons grape seed oil
  • 2 tablespoons grated ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • A pinch of salt
  • A pinch of pepper
  • 3 tablespoons ground almonds
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mayonnaise
  • Carrot sticks
  • Green beans, ends trimmed
  • Asparagus spears, woody ends removed
  • Bread sticks
  • Crispy flat bread
  1. Preheat the oven to 350°F
  2. Cut eggplant in half lengthwise, oil the cut sides and place on a baking sheet
  3. Bake until very soft, about 45 minutes to an hour
  4. When cool enough to handle, scoop the pulp out with a large spoon and reserve
  5. Place a skillet over medium heat and add 4 tablespoons of oil
  6. When it's hot, add ginger, spices and salt and pepper and cook for 1 minute
  7. Add almonds and stir well letting them toast a bit in the hot oil
  8. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently
  9. Serve with cut vegetables, bread sticks or flat bread

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