Moroccan Eggplant Spread

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.

©
Published:




Latest Reviews

"This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish..." - kookie

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79

"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie

"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when..." - teppij

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"I love this. Has anyone tried canning this?" - hillzo

Happy cooking...