CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

..Dips, Salsas page 3.. ..Roasted Red Pepper Dip.. ..Roasted Red Pepper Walnut Dip.. ..Roasted Sweet Onion Dip.. ..Smoked Salmon Dip.. ..Smooth & Spicy Bean Dip.. ..Sour Cream Rice Dip.. ..Spicy Bean Pate.. ..Spicy Eggplant Dip.. ..Spicy Thai Satay Dip.. ..Spinach Dip.. ..Spinach Crab Dip.. ..Spinach Dip, Herbed.. ..Sun Dried Tomato Basil Dip.. ..Sundried Tomato Torte.. ..Sweet Onion Pineapple Salsa.. ..Sweet Potato Broccoli Cream Dip.. ..Tapenade.. ..3 Cheese Roasted Garlic Dip.. ..Toasted Onion Dip.. ..Tomato Goat Cheese Spread.. ..Veggie Dip.. ..Vietnamese Dipping Sauce.. ..White Bean Dip.. ..White Bean Tapenade.. ..Wild Mushroom Dip.. ..Yam Dip (Sweet Potato Dip).. ..Yogurt Mustard Dip.. ..Zesty Artichoke Dip.. ..Zesty Red Bean Dip.. ..Zucchini Dip..

. Home . . RECIPES . . About & Contact . . Links .

 

SPICY EGGPLANT DIP

Yield: 2 cups

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

 
Directions:
1. Heat oven to 400 deg. 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.
 
5. Serve warm or at room temperature.
 

NUTRITION FACTS:
Serving Size: 1/4 cup (149 g)
Servings Per Recipe: 8

Amount per serving
Calories 71
Calories from fat 34
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 6 mg
Total Carbohydrates 9 g
Dietary Fiber 4 g
Sugars 0 g
Protein 2 g
Vitamin A 10%
Vitamin C 25%
Calcium 0%
Iron 4%
 
King County Washington Public Health
www.metrokc.gov
 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com