Moroccan Eggplant Dip
|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|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander/2 tablespoons dried cilantro leaves||1⁄4 Cup (4 tbs) (Cilantro)|
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.
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