RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant Spread, Ginger-Garlic - pareve
Makes about 2 cups. 2 medium eggplants, halved lengthwise 1 tablespoon olive oil 1 tbsp fine chopped garlic 1 teaspoon ground cumin 1/4 cup finely chopped red bell pepper 1/4 cup chopped fresh parsley 1tbsp minced fresh ginger Pita bread cut into wedges, toasted Preheat oven to 400 F. Brush sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely. Combine remaining oil and garlic in a heavy skillet over heat and cook for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Reduce heat to low and cook until heated through, about 4 minutes. Season with salt and pepper. Cool to room temperature and serve with pita bread. from Bon Appetit Magazine.
