Ingredients
2 medium eggplants (about 1 pound each), halved lengthwise
1 tablespoon olive oil
1 tbsp finely chopped or pressed garlic
1 teaspoon ground cumin
1/4 cup finely chopped red bell pepper
1/4 cup chopped fresh parsley
1tbsp minced peeled fresh ginger
Pita bread cut into wedges, toasted or other dippers
Preparation
Preheat oven to 400 F. Brush cut sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely or mash.
Combine remaining 1/2 tablespoon oil and garlic in a heavy skillet over low heat and cook until fragrant, for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger.
Cook until heated through, about 4 minutes. Season to taste with salt and pepper. Cool to room temperature and serve with pita bread. (Can be prepared 1 day ahead. Cover and refregerate.)
