Saturday, September 4, 2010


Moroccan Eggplant Dip


2 eggplants, roughly chopped
4 cloves of garlic, finely diced
1 tomato, chopped
1 tablespoon of olive oil
1/2 teaspoon of paprika
1/2 teaspoon of cumin
parsley, chopped
coriander, chopped
sea salt and pepper


Boil eggplant in water for half an hour then drain. Fry garlic in oil, add herbs, spices, eggplant and tomato and simmer for about 10 minutes. Serve as a side dish to cous cous and tagine.

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