Spicy Eggplant Dip

Spicy Eggplant Dip


  • 2 medium eggplants, halved lengthwise
  • 2 tablespoons red pepper olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon grated fresh ginger
  • 1/4 cup finely chopped parsley
  • 1/4 cup red bell pepper, chopped
  • salt and pepper


1. Heat oven to 400? 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. Place mixture in kitchen aid and pulse till texture is smooth.

5. Serve warm or at room temperature.

Serves 8.