Best Ginger Eggplant Dip Recipes

GINGER GARLIC EGGPLANT DIP image

Yield 2 cups

Number Of Ingredients 8

2 medium eggplants (about 1 pound each), halved lengthwise
1 tablespoon olive oil
1 tbsp finely chopped or pressed garlic
1 teaspoon ground cumin
1/4 cup finely chopped red bell pepper
1/4 cup chopped fresh parsley
1tbsp minced peeled fresh ginger
Pita bread cut into wedges, toasted or other dippers

Steps:

Preheat oven to 400 F. Brush cut 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 or mash. Combine remaining 1/2 tablespoon oil and garlic in a heavy skillet over low heat and cook until fragrant, for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Cook until heated through, about 4 minutes. Season to taste with salt and pepper. Cool to room temperature and serve with pita bread. (Can be prepared 1 day ahead. Cover and refregerate.)

Ginger-Eggplant Dip image

Number Of Ingredients 7

1 medium eggplant (about 1 1/2 pounds), cut lengthwise in half
1 inch, piece of peeled ginger root
1 to 2 clove garlic
1/2 small onion
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
Baked Pita Chips (see recipe), if desired

Steps:

Place eggplant, cut sides up, in rectangular microwavable dish, 22x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent. Microwave on High 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until tender. Place gingerroot, garlic and onion in food processor. Cover and process until chopped. Scoop out eggplant pulp. Add eggplant pulp, brown sugar and vinegar to gingerroot mixture. Cover and process until smooth. Serve with Baked Pita Chips. 1 tablespoon: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 2g (Dietary Fiber 0g) Protein 0g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Ginger Almond Eggplant Dip image

Provided by Food Network

Categories appetizer

Time 1h35m

Yield 1 1/2 cups

Number Of Ingredients 14

1 large eggplant
4 tablespoons grapeseed oil, plus more for oiling the eggplant
2 tablespoons grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/2 teaspoon ground cardamom
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.

Steps:

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.