Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.

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Recipe Summary

prep:
20 mins
cook:
22 mins
additional:
10 mins
total:
52 mins
Servings:
12
Yield:
2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.

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  • 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.

Nutrition Facts

47 calories; protein 1.1g; carbohydrates 6g; fat 2.6g; sodium 295mg. Full Nutrition
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