Moroccan eggplant dip
Moroccan Eggplant Dip recipe
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For something completely different, try a little Moroccan Eggplant Spread. This is ideal on light crispy crackers and enjoyed with some of Napa Valleys bounty.
- 1 large (about 1-1/2 pounds) eggplant
- 3 Tablespoons olive oil
- One 8-ounce can tomato sauce
- 2 cloves garlic, minced or pressed
- 1 green pepper, seeded and chopped
- 1 Tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons sugar
- 1 teaspoons salt
- 1/4 cup red wine vinegar
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)
Reference: Moroccan eggplant dip
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