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Moroccan Eggplant Dip

chef.jackson's picture
Ingredients
  Eggplant 1 1⁄2 Pound (1 Large Sized)
  Olive oil 3 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Garlic 2 Clove (10 gm), minced or pressed
  Green pepper 1 , seeded and chopped
  Ground cumin 1 Tablespoon
  Cayenne 1⁄4 Teaspoon
  Sugar 2 Teaspoon
  Salt 2 Teaspoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chopped fresh coriander/2 tablespoons dried cilantro leaves 1⁄4 Cup (4 tbs) (Cilantro)
Directions

Dice eggplant, discarding ends.
In a large frying pan, heat oil over medium-high heat; add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne, 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 or until next day.
Before serving, stir in coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

Rate It

Your rating: None
4.25
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 792 Calories from Fat 433

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3947.1 mg164.5%

Total Carbohydrates 84 g28.1%

Dietary Fiber 29.9 g119.8%

Sugars 41.7 g

Protein 12 g24.3%

Vitamin A 64.5% Vitamin C 287.9%

Calcium 21.8% Iron 48.5%

*Based on a 2000 Calorie diet

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Moroccan Eggplant Dip Recipe