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Moroccan Eggplant Dip


"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 cals
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 g fat; 6 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 295 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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