Saturday, February 13, 2010

Core Moroccan Eggplant Dip - Moroccan Cooking Class

Serves: makes about 2-3 cups

Difficulty: Easy

  • 2 eggplants, diced to about 1.5cm
  • 4 cloves garlic, diced
  • 1/2 tsp sweet paprika
  • 1 tsp Moroccan spice mix
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • fresh coriander, about 4 clumps, cut fine
  • 1 cup diced tomatoes (Sugar Bello style tomato puree is fine - the ones in the really tall jars)


Boil eggplant on medium heat for about 30 mins.
Add all to pot and simmer on lowest setting for 15-20 mins, stirring every few minutes.

Serve hot or cold with bread or as a side dish

Not on Core? The total Points for this recipe is 0 pts, not counting bread

1 comment:

Anonymous said...

Thank you , Thank you!!! I have a eggplant at home and have been searching for new recipes. I will definately be giving this a go. Good to see you are posting recipes again :)