Ginger and Garlic Eggplant Dip from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ri
To bring out the flavor of cumin in this Middle Eastern-flavored dip, toast whole cumin seeds and grind them. You’ll be surprised at how much flavor is released this way.
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Cooking tools:
- Spice grinder
- Skillet
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Measuring spoon
Ingredients
- Salt
- Freshly ground black pepper
- ¼ cup finely chopped parsley
- 1 tablespoon grated fresh ginger
- ¼ cup minced red (bell) pepper
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin (see Note)
- 2 medium eggplants, halved lengthwise (about 1 pound each)
- 2 tablespoons extra virgin olive oil
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