<< Back

Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, 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. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.
Search recipes

Current News

 


            

Summer is right around the corner!

We're getting squash, and cucumbers and are just starting to dig potatoes!  

We have 3 Market Locations, each open on different days, with different hours. See the bottom of our Home Page for the details on each.  

Follow us on Fackbook for our twice weekly updates and pictures from around the farm. Just search for Indigo Farms Market! Also sign up for our Mailing List to learn what is happening at the farm. The best way to contact us is by emailing us at indigofarmsmarket@gmail.com or calling 910-287-6794 during our Farm Market business hours three days each week.

Mailing list signup