Moroccan-style Eggplant and Tomato Dip

Create this savory dip for a party or just for a cozy night of wine and tapas. It’s quick and impressive. Serve with crusty grilled bread spread with a little garlic, pita bread or crackers.

  • 1 1/2 lb Tomatoes, chopped
  • 1 lg Eggplant, peeled and chopped into 2-inch pieces
  • 4 cloves Garlic, minced
  • 1 tbs Smoked paprika
  • 2 tsp Cumin
  • 1/2 tsp Cinnamon
  • 4 tbs Olive oil
  • ½ tsp Salt and pepper, each to taste
  • 1/3 cup Water
  • 1/2 cup Parsley, chopped

1. In a large pot over medium heat, add all ingredient but parsley and stir until well coated.

2. Bring to a simmer, reduce heat and cover. Cook for 12 to 15 minutes.

3. When all ingredients are soft, use the back of a spatula to mash up tomatoes and eggplant.

4. Simmer another 10 minutes until the majority of the liquid has evaporated and a paste is created. Watch carefully to prevent burning.

5. Add parsley and season with salt and pepper. For a smooth and creamy dip, throw it in a blender for a few quick spins.

Serves 4-6 | Time to Table 25-30 mins