1 large eggplant
2 tablepoons of slivered almonds (or chop them a bit if you have them whole)
¼ teaspoon mustard seeds
¼ teaspoon sesame seeds
1 small onion diced
1 small jalapeno seeded and diced
1 teaspoon ginger root, minced
1-2 cloves of garlic
juice from half lemon
salt to taste
First, preheat the oven to 400 F. Wash the eggplant and dry it. Then prick it with a fork all over (it needs to release air when roasting). Place it on a non-stick cookie sheet and roast it for 45 minutes or until it is tender. If you have a grill, put it on the grill. The smoke adds to flavor. I also roast several eggplants at the time since I have the oven hot already. I use to for my eggplant-lentil burger, Romanian eggplant spread or just freeze it for future use.
When the eggplant is cool, pel it and let it drain of any extra liquid. Mash it with a wooden or ceramic chopper (I prefer wood or ceramic tools for eggplant to prevent oxidation).
In a small pan, heat the almonds, sesame seeds and mustard seeds. Fry until the sesame releases oil and the mustard seeds pop. The almonds are releasing the sweet fragrance so you know they are done.
Add onion, jalapeno and ginger and cook on medium for a few minutes. Transfer to a blender and pulse a few times.
Add the almond puree to the eggplant and season to taste.
Serve it on raw vegetables or your favorite crackers. Great on pita bread, flat bread or naan.