Moroccan Eggplant Dip

Eggplant and red bell pepper are simmered in a sweet and sour tomato sauce and pureed into a dip in this easy, Moroccan-inspired recipe.

• Preparation Time: 20 mins
• Cooking Time: 22 mins
• Total Time: 42 mins
• Calories: 47 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• ¼ cup red wine vinegar
• ½ cup chopped fresh cilantro
• ¼ teaspoon ground cayenne
• 1 ½ pounds eggplant, unpeeled, cut into chunks
• 1 red bell pepper, seeded and cut into chunks

Recipe Instructions

Step 1

Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.

Step 2

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.

Step 3

Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.