Moroccan Eggplant Dip
(4)
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.
Julia
3 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 250 degrees C and line a baking tray with aluminium foil.
- Wash eggplants and prick all over with a knife. Place on baking tray and roast 45 minutes. Let cool.
- Peel the eggplants and place in a sieve. Press down to extract their liquid, then chop the flesh.
- 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.
- 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.
