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Moroccan Eggplant Dip

Rated as 4 out of 5 Stars

"Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers."
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52 m servings 47
Original recipe yields 12 servings (2 cups)


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  1. Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
  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.
  3. Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Nutrition Facts

Per Serving: 47 calories; 2.6 6 1.1 0 295 Full nutrition

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I made lamb as the main dish of our Christmas dinner, this dish complemented the lamb in wonderful way. Everyone loved it!

Delicious and tangy! Pairs nice as a sauce for hot noodles, brown rice, or quinoa as well as crackers.