Recipe courtesy of Bal Arneson
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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.

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