Prerna Advani
by Prerna Advani


  • Moroccan
  • Vegan

Tasty eggplant dip!

The recipe I used is adapted from The Spruce Eats.


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


  • 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!

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