Morrocan Eggplant Dip

    Morrocan Eggplant Dip

    3saves
    1hour


    2 people made this

    The secret of this easy dip or salad is to cook it slowly until the cubes of eggplant are so soft that they no longer hold their shape.

    Herbie's Spices New South Wales, Australia

    Ingredients
    Serves: 4 

    • 1 large eggplant
    • 2 tablespoons tomato paste
    • 2 large tomatoes, chopped
    • 2 teaspoons Herbie's Spices Mild Spanish Paprika
    • 1 teaspoon Herbie's Spices Ground Cumin Seed
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon sugar
    • lemon juice to taste
    • salt and pepper to taste
    • Herbie's Spices Harissa Mix Special Blend, for serving

    Directions
    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Peel and coarsely cube the eggplant.
    2. Place eggplant in a non-stick saucepan with the tomato paste, tomatoes, paprika, cumin, olive oil and garlic.
    3. Sprinkle with sugar and mix all the ingredients well.
    4. Cover and cook over low heat until the eggplant is completely tender, 45-50 minutes, and most of the liquid has evaporated. Stir occasionally while cooking.
    5. Serve warm with a squeeze of lemon juice, or allow the cooked mixture to cool, then place in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste.
    6. To serve, garnish with black olives. Serve with harissa paste.

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