Eggplant Dip

Eggplant Dip

Ingredients

Eggplant Dip

  • 1 teaspoon MagicMix
  • 1 large eggplant
  • 3 tablespoons olive oil
  • 1 teaspoon grated ginger
  • 1 pinch salt
  • 3 tablespoons almond powder
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mayonnaise

Directions

  1. Preheat the oven to 400°F.
  2. Cut the eggplant in half lengthwise, oil the cut sides, and place on a baking sheet.
  3. Bake until very soft, about 40–50 minutes.
  4. When cool enough to handle, scoop out the pulp with a large spoon and reserve.
  5. Heat 2 tablespoons olive oil in a non-stick pan over low heat. Add the ginger, MagicMix, and salt, then cook for 1 minute.
  6. Add the almond powder and stir well, letting it toast for 2–3 minutes.
  7. Scoop the mixture into a bowl, add the eggplant pulp, cilantro, and mayonnaise, then mix gently. Serve with cut vegetables, breadsticks, or flatbread.