"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

MORROCAN EGGPLANT DIP Recipe

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This recipe for MORROCAN EGGPLANT DIP, by , is from The Signorelli Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Coughlin
Added: Friday, June 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large (about 1 1/2 lb.) eggplant
3 T. olive oil
1 can (8 oz.) tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 T. ground cumin
1/4 tsp. cayenne pepper
2 tsps. each sugar and salt
1/4 c. red wine vinegar
1/4 c. chopped fresh coriander (cilantro) or 2 T. dried cilantro leaves.

Directions:
Directions:
Dice eggplant, disgarding ends. In a large frying pan, heat oil over medium-high heat; add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne, sugar, salt, and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring, until reduced to about 3 cups. Cover and chill at least 2 hours or until next day. Before serving, stir in coriander.

Number Of Servings:
Number Of Servings:
makes 3 cups
Personal Notes:
Personal Notes:
I usually add red pepper if they are not unreasonably expensive. I also like fresh tomatoes in season and canned, chopped tomatoes in winter. I always put in more cilantro then called for and I like to add chopped black olives to the mixture. Green onions and/or chopped chives are also nice additions.
* Serve it chilled to scoop on bread, such as Arab pocket bread (cut into wedges), slices of French bread, or dark, firm pumpernickel; or accompany the dip with raw vegetables, such as zucchini or cucumber slices, carrot or green pepper sticks.

 

 

 

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