Recipe courtesy of Bal Arneson

Ginger Almond Eggplant Dip

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 1 hr
  • Yield: 1 1/2 cups
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1 large eggplant

4 tablespoons grapeseed oil, plus more for oiling the eggplant

2 tablespoons grated ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground fennel

1/2 teaspoon ground cardamom

1/2 teaspoon smoked paprika

A pinch of salt

A pinch of pepper

3 tablespoons ground almonds

2 tablespoons chopped cilantro

1 tablespoon mayonnaise

Serving suggestions: carrot sticks, trimmed green beans, trimmed asparagus spears, bread sticks or crispy flat bread.


  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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.