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.

WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)

Steps:

• Roast the eggplant in a 400°F oven for 45 minutes or until soft.
• While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
• Saute for 5 more minutes.
• Cool and scoop the eggplant from the peel.
• Mash or blend until smooth.
• Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
• Serve warm with toasted pita or naan.