Recipe courtesy of Bal Arneson
Total:
1 hr 35 min
Prep:
15 min
Inactive:
20 min
Cook:
1 hr
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve. 

Place a skillet over medium heat and add the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the almonds and stir well, letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Turkey French Dip Sandwiches

Recipe courtesy of Food Network Kitchen

Almond Pancakes

Recipe courtesy of Giada De Laurentiis

Chunky Blue Cheese and Yogurt Dip

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking