Moroccan Eggplant Dip


"Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers."
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52 m servings 47 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
  2. Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
  3. Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.


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Delicious and tangy! Pairs nice as a sauce for hot noodles, brown rice, or quinoa as well as crackers.

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