Ginger Garlic Eggplant Spread

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Ginger Garlic Eggplant Spread

 

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 degrees. 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.

Makes about 2 cups.