(makes 2 cups)
| Ingredients: |  |
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2 medium eggplants, halved lengthwise |
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2 tablespoons vegetable oil |
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1 tablespoon minced garlic |
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1 teaspoon ground cumin |
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1 tablespoon grated fresh ginger |
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1/4 cup minced red bell pepper |
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1/4 cup finely chopped parsley |
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Salt and pepper | ||
| Directions: | |||
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| 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. | ||
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