Moroccan Eggplant Dip
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
47
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
230 g
Tomato Sauce (can)1 cup
Red Wine Vinegar1 tbsp
Ground Cumin1 tsp
Salt1 tsp
White Sugar1 tsp
Cayenne (ground)2 tbsps
Olive Oil2 cloves
Garlic (minced)1 cup
Cilantro (chopped fresh)Directions:
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
3
Add garlic; cook and stir until golden, about 2 minutes
4
Add eggplant and red bell pepper; pour in tomato sauce mixture
5
Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes
6
Remove from heat and let cool, about 10 minutes
7
Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency
8
Sprinkle cilantro over dip