Tasty eggplant dip!
The recipe I used is adapted from The Spruce Eats.
Ingredients:
Per ~4 servings.
- 1/4 cup olive oil
- 1 eggplant, peeled and chopped into cubes
- 1 large tomato, chopped
- 3 tablespoons tomato paste
- 1/2 tablespoon cilantro paste
- handful of parsley, chopped
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon cumin
- salt, to taste
- lemon juice, to taste
Instructions:
- In a large skillet, heat oil and add all ingredients except lemon juice.
-
Cover and cook for ~30-40 minutes, stirring occasionally. Using the back of a spoon, mash through the eggplant until you obtain a thick and smooth dip.
-
Enjoy with some crusty bread!