Moroccan Eggplant Dip

Name: Moroccan Eggplant Dip
Prep time: 20 min
Cook time: 22 min
Total time: 52 min
Yield: 2 cups
Ingredients: 1 (8 ounce) can tomato sauce; ¼ cup red wine vinegar; 1 tablespoon ground cumin; 1 teaspoon salt; 1 teaspoon white sugar; ¼ teaspoon ground cayenne; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 ½ pounds eggplant, unpeeled, cut into chunks; 1 red bell pepper, seeded and cut into chunks; ½ cup chopped fresh cilantro

Rating: 4 stars

3 Ratings
2 Reviews

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

By MJodyH

Recipe Summary

prep:

20 mins

cook:

22 mins

additional:

10 mins

total:

52 mins

Servings:

Yield:

2 cups

Nutrition Info

Directions

Step 1

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

Advertisement
Step 2

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.
Step 3

Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.