Moroccan Eggplant Spread

Great recipe for: 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

Moroccan Eggplant Spread

Moroccan Eggplant Spread

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

  1. 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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