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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A dip that can be used on crostini, whole wheat crackers, chips, in the center of roma or cherry tomatoes, with cucumbers, celery or other crunchy vegetables at any time of the day. Makes a great snack!~!! Ingredients:
1 large eggplant (or 2 medium eggplants), cut in half lengthwise |
pam non-stick cooking spray, 2 - 0.27 gram(s) 1/3 second sprays |
garlic, 2 cloves |
ground cumin, 2 tbsp |
ginger, ground, 1 1/2 tbsp |
cilantro, dried, 4 tbsp |
parsley, dried, 4 tbsp |
yellow bell pepper, 1/2 cup chopped |
red bell pepper , 1/2 cup chopped |
jalapeno peppers, 1 finely chopped pepper |
onions, 1 cup, chopped |
olive oil, 1 tbsp |
johnny's seasoning salt, 1/2 tbsp |
pepper |
Directions:
1. Heat oven to 425. Spray non-stick baking sheet with Pam.
2. Brush the cut sides of the eggplant with 1/2 of garlic, cumin and seasoning salt, then place cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 - 35 minutes).
3. Spray non stick pan with Pam, combine remaining garlic in a skillet and heat over low heat until garlic sizzles, then stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet.
5. Add ginger, yellow and red bell peppers, jalapeno, onion, parsley and cilantro. Stir mixture over low heat until blended.
6. Add Olive Oil, remaining Seasoning Salt and Pepper to taste.
7. Allow to chill in refrigerator for at least 2 to 5 hours or serve at room temperature.
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