Moroccan Eggplant Spread

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

2 tsp Olive oil

1 Eggplant, medium cut into 1/2-inch cubes

1/2 cup Tomato sauce

1/4 cup Red wine Vinegar

1 Green pepper. finely chopped

1 Garlic clove, minced

1 tsp Cumin, ground

1 tsp Salt

1 tsp Sugar

1/8 tsp red pepper or to taste

2 Tbsp Cilantro, fresh minced

Directions

Heat olive oil in a large skillet. Place eggplant and next 8 ingredients in skillet; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove cover and cook over medium-high heat, stirring frequently for 10-15 minutes, or until liquid is reduced by one-fourth. Chill at least 2 hours. Stir in cilantro. Serve with pita bread or cracker bread.
Yields 1 2/3 cups.




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