GINGER ALMOND EGGPLANT DIP

Ginger Almond Eggplant Dip image

Provided by Food Network

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.