Moroccan eggplant dip recipe
Moroccan Eggplant Dip recipe
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Recipe intro
This Moroccan eggplant dip recipe is a delicious and flavorful dish that will transport your taste buds to the vibrant streets of Morocco. Made with roasted eggplants, garlic, lemon juice, and a blend of aromatic spices, this dip is creamy, tangy, and packed with exotic flavors. It can be enjoyed as a dip with pita bread or used as a spread on sandwiches and wraps. Perfect for parties or as a healthy snack, this recipe is a must-try for fans of Middle Eastern cuisine.Keywords: Moroccan, eggplant dip, recipe, Middle Eastern cuisine, flavorful
Moroccan eggplant dip recipe details
- Ingredients
- 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
For something completely different, try a little Moroccan Eggplant Spread. This is ideal on light crispy crackers and enjoyed with some of Napa Valley’s bounty.
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.)
Makes:3 cups
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