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==Info==
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==Description==
'''Cook Time''':
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[http://www.metrokc.gov/HEALTH/nutrition/recipes/eggplantdip.htm 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
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* '''Serves''': 8
'''Serves''': 8
 
 
==Ingredients==
 
* 2 medium [[eggplant|eggplants]], halved lengthwise
 
   
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== Ingredients ==
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* 2 medium [[eggplant]]s, halved lengthwise
 
* 2 tablespoons [[vegetable oil]]
 
* 2 tablespoons [[vegetable oil]]
 
 
* 1 tablespoon minced [[garlic]]
 
* 1 tablespoon minced [[garlic]]
 
 
* 1 teaspoon ground [[cumin]]
 
* 1 teaspoon ground [[cumin]]
 
 
* 1 tablespoon grated fresh [[ginger]]
 
* 1 tablespoon grated fresh [[ginger]]
 
 
* 1/4 cup minced [[red bell pepper]]
 
* 1/4 cup minced [[red bell pepper]]
 
 
* 1/4 cup finely chopped [[parsley]]
 
* 1/4 cup finely chopped [[parsley]]
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* [[Salt]] and [[pepper]]
   
* [[Salt]] and [[black pepper|pepper]]
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== Directions ==
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# Heat oven to 400 deg. F. Line a heavy baking sheet with foil.
==Directions==
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# 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).
1.Heat oven to 400 deg. F. Line a heavy baking sheet with foil.
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# Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
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# 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.
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# Serve warm or at room temperature.
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.
 
 
==Source==
 
*[http://www.metrokc.gov/HEALTH/nutrition/recipes/eggplantdip.htm 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
 
 
 
 
   
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category: Recipes]]
 
 
 
   
[[Category: Eggplant Recipes]]
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[[Category:Bell pepper Recipes]]
[[Category: Dip Recipes]]
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[[Category:Dip Recipes]]
[[Category: Appetizer Recipes]]
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[[Category:Eggplant Recipes]]
[[Category: Red Bell Pepper Recipes]]
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[[Category:Vegan Recipes]]
[[Category: Vegan Recipes]]
 
[[Category: Vegetarian Recipes]]
 
[[Category: Spicy Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 22:05, June 28, 2010

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

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.
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