Spicy Eggplant Dip

Description
Spicy Eggplant Dip from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
 * Serves: 8

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.