Ginger Eggplant Dip Recipes

EGGPLANT WITH SPICY GINGER SAUCE

Steps:

• Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
• Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.

GINGER ALMOND EGGPLANT DIP

Steps:

• Preheat the oven to 350 degrees F.
• Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve.
• Place a skillet over medium heat and add the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the almonds and stir well, letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.

GINGER GARLIC DIP

Steps:

• Mix all ingredients well. Chill and serve with vegetables.

SUNNY'S EASY EGGPLANT DIP

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• In a ramekin, add the olive oil and garlic. Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes. Transfer the garlic to a large bowl and put half of the oil in a large pan. Reserve the rest of the oil in the ramekin for garnishing.
• For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches. Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch. Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic.
• Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky. Sure you can do this in a food processor, but it may lose the texture if over-pulsed. You can also chop all of this on a cutting board, then scrape everything back into the large bowl. Add the parsley, yogurt and lemon zest and juice to the bowl. Stir to combine, taste and season with salt and pepper. Cover and refrigerate until cool.
• If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.