Eggplant Dip

Ingredients

1 medium-sized eggplant (or adjust other ingredients accordingly)

1 teaspoon minced ginger

3 to 4 cloves of garlic

juice of 1/2 lemon

3 tablespoons olive oil

1/2 teaspoon crushed red pepper 

pinch of salt

chopped cilantro (optional)

Directions

Cut eggplant in half lengthwise and lightly coat in oil. Lay flesh side down on a metal pan and poke some holes in the skin with a fork. Bake at 350°F until thoroughly cooked (very soft), 1/2 to 1 hour.

While eggplant is baking, prepare the other ingredients and put them all except the cilantro into a blender or food processor.

After eggplant is cooked, let it cool, then scoop out the flesh and add it to the other ingredients. Blend well. If more liquid is required, add more lemon juice, a splash of rice wine vinegar, or a little bit of water. 

Serve with cilantro on top (or not). Is good with bread or fresh chopped vegetables.