I love making Moroccan Eggplant Dip during the holidays. It is healthy, exotic, easy, and most important...it is DELICIOUS! I always make 3 recipes at once because it disappears, especially when I am taking it for a family gathering. It is delicious with pita wedges.
It freezes well.
Here is the basic recipe:
MOROCCAN EGGPLANT DIP
3 Tbsp. olive or vegetable oil
1 large eggplant, peeled and diced
1 green pepper, seeded and diced
1 large onion, diced
1 8oz. can tomato sauce
2 cloves garlic, minced or pressed
1/4 tsp. cayenne pepper
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. sugar
1/4 cup red wine vinegar
1/4 cup fresh cilantro or 2 tbsp. dried coriander leaves
In large fry pan, heat the oil and add all ingredients except the fresh cilantro (if you are using dry coriander instead, that can go into the mix now). Cook uncovered over medium heat for 20 minutes. Uncover and cook over high heat, stirring, until reduced to about 3 cups. Cover and chill at least 2 hours or overnight.
Before eating, stir in fresh cilantro, if you chose to use that over the dry coriander.
Serve with wedges of pita bread, thin slices of crusty french bread, or pumpernickel. It is also good with raw vegetables.
YUM! It is just perfect when feeding family and friends during the holidays.