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Moroccan Zaalouk Eggplant Dip

December 22, 2018 02:14 PM

Ingredients:

2 lbs Large Eggplant chopped

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1 tsp Salt

¼ cup crushed garlic

½ cup Oil

2 tbs Ras-el-hanout

4 tbs Sugar

¼ cup fresh parsley finely chopped

4 tbs tomato pureé

3 tbs lemon juice

  Directions:

  1. Wash and chop eggplant.
  2. In a cooking pot, add the chopped eggplant, crushed garlic, salt, oil a drizzle of water and cook on low heat covered until all the eggplant is softened and has a mushy consistency.
  3. Add the remaining ingredients and cook on a simmer for 25 minutes.
  4. Serve with warm bread or crackers.

Serve:

1) with warm pita bread

Credits

WNYT Staff

Copyright 2018 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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