Algerian Eggplant Dip

    Recipe Picture:Algerian Eggplant Dip

    Algerian Eggplant Dip


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    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.
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