“It’s a luscious version of dip with a healthy treat!”

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

• Heat oven to 400 deg. F.
• Line a heavy baking sheet with foil.
• 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).
• Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles.
• Stir in cumin and remove from heat.
• 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.
• Serve warm or at room temperature.