Ginger Almond Eggplant Dip

Preheat the oven to 350ºF.

Cut eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, about 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve. Place a skillet over medium heat and add 4 tablespoons of oil. When it's hot, add ginger, spices and salt and pepper and cook for 1 minute. Add 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.