Moroccan Imperial & Coastal
Eggplant Dip
Aubergine, greek yogurt and parsley come together in this Moroccan dip, seasoned with clove and pomegranate molasses and made without cooking.
1 hr 10 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Roast eggplant untill its soft. prob want to puncture holes in the skin so it doesnt explode. takes about half to one hour at 180 degrees.
- 2
When cool peel eggplant and mash (or blend if you prefer a smoother dip) with the rest of the ingredence.
- 3
Good with crusty hot bread or with chicken or any middle eastern or morrocan meal. Gets better after a few days -- flavours mix mingle and develop.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
