Moroccan Eggplant Dip (Print Version)
# Ingredients:
→ Main Components
01 -
1/4 cup extra virgin olive oil
02 -
1 large eggplant (about 1 lb), skin removed and cut into small cubes
03 -
2 ripe tomatoes, chopped into small pieces
04 -
4 fresh garlic cloves, finely minced
→ Spices & Seasonings
05 -
1 teaspoon sweet paprika
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon turmeric powder
08 -
1/2 teaspoon sea salt
09 -
1/4 teaspoon freshly ground black pepper
→ Fresh Herbs & Finishing
10 -
1/4 cup fresh cilantro, roughly chopped
11 -
2 tablespoons water
12 -
1-2 tablespoons fresh lemon juice, to taste
# Instructions:
01 -
Heat the olive oil in a medium-sized pot over medium heat. Add the cubed eggplant, chopped tomatoes, minced garlic, and all the spices - paprika, cumin, turmeric, salt, and pepper. Toss in the fresh cilantro and add the water. Give everything a good stir to coat all the vegetables with the aromatic spices.
02 -
Let the mixture come to a gentle boil, then turn the heat down to medium-low. Cover the pot and let it simmer away for about 30 minutes, or until the eggplant becomes tender and starts to break down.
03 -
Take off the lid and continue cooking on low heat for another 5-10 minutes. This helps reduce any excess liquid and creates a nice, thick consistency. Stir in the fresh lemon juice to brighten up all those flavors.
04 -
Using a potato masher or the back of a wooden spoon, gently mash the eggplant and tomato mixture until you get a chunky, rustic puree. Don't worry about making it completely smooth - some texture is perfect!
05 -
Transfer to your favorite serving bowl and garnish with extra chopped cilantro and a drizzle of good olive oil. Serve warm or at room temperature with fresh pita bread or crusty bread for dipping.
# Notes:
01 -
For a smokier flavor, try grilling the eggplant cubes or roasting them under the broiler before adding to the pot. If you do this, reduce the covered cooking time to just 12-15 minutes.
02 -
Want some heat? Add a pinch of red chili flakes or a finely chopped green chili pepper when you add the other spices.
03 -
This keeps beautifully in the fridge for up to 4 days when stored in an airtight container. You can even freeze it for up to 3 months, though the texture might change slightly.