Moroccan Eggplant Dip

    1 hour

    Eggplants are roasted in the oven and combined with a garlicky tomato sauce and fresh herbs. A beautiful dip served with pita bread.

    3 people made this

    Serves: 6 

    • 700g eggplants
    • 500g tomatoes
    • 4 cloves garlic, finely diced
    • salt and pepper, to taste
    • 4 tablespoons olive oil
    • 1/2 teaspoon paprika
    • pinch chilli powder, or more to taste
    • 1 teaspoon cumin
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons fresh coriander, chopped
    • black olives, to garnish

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 250 degrees C and line a baking tray with aluminium foil.
    2. Wash eggplants and prick all over with a knife. Place on baking tray and roast 45 minutes. Let cool.
    3. Peel the eggplants and place in a sieve. Press down to extract their liquid, then chop the flesh.
    4. Boil a saucepan of water and boil the tomatoes for 30 seconds then drain (this makes them easier to peel). Peel and chop the tomatoes, then place them in a frypan with the garlic and a little salt. Cook, stirring, on low heat 20 minutes to make a thick sauce.
    5. Combine the eggplant and tomato sauce in a bowl and add the olive oil, paprika, chilli powder, cumin, parsley and coriander. Season with salt and pepper. Garnish with black olives.

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