Algerian Eggplant Dip

Algerian Eggplant Dip


Be the first to make this!

This eggplant dip includes a little diced chilli for some fire, but you can omit it if desired. Serve warm or cold with pita bread.


Serves: 6 

  • 1 large eggplant
  • 1/2 bunch basil, coriander or parsley, chopped
  • 2 cloves garlic, finely diced
  • salt and pepper, to taste
  • pinch paprika
  • 2 tablespoons tomato paste
  • 1 small jalapeno chilli, seeded and finely diced
  • 1 tablespoon olive oil

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Peel the eggplant and cut into cubes. Cook in a pressure cooker 5 minutes with a little water.
  2. Meanwhile, combine all the other ingredients except the olive oil and mix well.
  3. Mash the cooked eggplant into the tomato mixture. If you feel it is too dry, add the olive oil.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate