Ingredients

• 1 large eggplant
• 4 tablespoons grapeseed oil, plus more for oiling the eggplant
• 2 tablespoons grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• A pinch of salt
• A pinch of pepper
• 3 tablespoons ground almonds
• 2 tablespoons chopped cilantro
• 1 tablespoon mayonnaise
• Serving suggestions: carrot sticks, trimmed green beans, trimmed asparagus spears, bread sticks or crispy flat bread.

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Instructions

1. Preheat the oven to 350 degrees F.
2. Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve.
3. Place a skillet over medium heat and add the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the almonds and stir well, letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.