Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 Ginger Garlic Eggplant Spread Sanjiv Singh This recipe comes from Bon Appetit Magazine. Definitely in the nuveau-indian tradition. Makes about 2 cups. 2 medium eggplants, halved lengthwise 1 tablespoon olive oil 1tbsp fine chopped garlic 1 teaspoon ground cumin 1/4 cup finely chopped red bell pepper 1/4 cup chopped fresh parsley 1tbsp minced fresh ginger Pita bread cut into wedges, toasted Preheat oven to 400 F. Brush 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. Combine remaining oil and garlic in a heavy skillet over heat and cook for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Reduce heat to low and cook until heated through, about 4 minutes. Season with salt and pepper. Cool to room temperature and serve with pita bread. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.