Hot Moroccan Eggplant Dip
1 large eggplant, peeled and chopped
1. In a covered saucepan, over medium low heat, simmer eggplant, wine or juice, chile(s), and bay leaves for 15 minutes, or until eggplant is soft.
1/2 cup dry white wine or apple juice
1 habanero or 2 serrano chiles, minced
2 bay leaves
1 tablespoon tomato paste
1 tablespoon olive oil
1 tablespoon cumin
salt and pepper to taste
2. Remove bay leaves and stir in tomato paste. Cook, uncovered, stirring occasionally, until mixture thickens, about 4 minutes. Remove from heat and let cool slightly.
3. Stir in olive oil, cumin, salt and pepper. (Or puree in a blender or food processor if a smoother mixture is desired.) Cover and chill for at least 1 hour before serving.
Makes about 2 cups.
Yummy! I've been to morocco& tasted the real stuf & this is prity damn good!
Anonymous, Location not stated.
Love this recipe! Made it with apple juice and red spanish peppers and can't get over how tasty this is. Will be making this more often for sure!
Gaby, Cairns, Australia
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