Moroccan Eggplant Dip


  • 1 large eggplant
  • 3 tbs olive oil
  • 1 (8oz) can of tomato sauce
  • 3 cloves garlic, minced
  • 1 green pepper, seeded and chopped
  • 1/2 medium onion, chopped
  • 1 tsp cayenne
  • 2 tsp sugar
  • 1 tbs cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup cilantro, chopped
  • Peel and dice eggplant into 1/4 inch pieces
  • Add oil to a saute pan and cook the eggplant over medium high heat for several minutes
  • Add the garlic, green pepper and onion and saute for another 3 minutes.
  • Add the tomato sauce, cumin, cayenne, sugar, salt, pepper and vinegar and cook covered over medium heat for about 20 minutes.
  • Uncover and boil mixture over high heat until is reduces by half. About 3 cups.
  • Cool for several hours then add to a blender and blend until smooth.
  • Serve with pita chips or crusty bread.

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