Eggplant Dip

Serves 8 - 10

Ingredients

Directions

1. Preheat the oven to 400 degrees F.
2. Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet.
3. Bake until very soft, 40-50 minutes.
4. When cool enough to handle, scoop the pulp out with a large spoon and reserve. 
5. Heat up remaining oil (should be about 2 tablespoons) in a non-stick pan over low heat and add the ginger, MagicMix and salt and cook for 1 minute.
6. Add the almonds and stir well, letting them toast for 2-3 minutes in the hot oil.
Scoop into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.

 

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