Moroccan Eggplant Dip Popular Recipes

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Moroccan Eggplant Dip

"Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers."

Ingredients :

• 1 (8 ounce) can tomato sauce
• 1/4 cup red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 teaspoon ground cayenne
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 1/2 pounds eggplant, unpeeled, cut into chunks
• 1 red bell pepper, seeded and cut into chunks
• 1/2 cup chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 12M	Ready in : 52M

• Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
• Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
• Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Notes :

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