Moroccan Eggplant Dip
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Ingredients52 m servings 47 cals
Original recipe yields 12 servings (2 cups)
- Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
- Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
- Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Per Serving: 47 calories; 2.6 g fat; 6 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 295 mg sodium. Full nutrition
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