| Ingredients: |  |
| |
 |
2
medium eggplants, halved lengthwise |
|
2
tablespoons vegetable oil |
|
1
tablespoon minced garlic |
|
|
|
1 tablespoon
grated fresh ginger |
|
1/4
cup minced red bell pepper |
|
1/4
cup finely chopped parsley |
|
Salt and
pepper |
| Directions: |
| |
| 1. |
Heat oven
to 400 deg. 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. |
