Moroccan Eggplant Dip

Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.

Step: 1

Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.

Step: 2

Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.

Step: 3

Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Per Serving: 47 calories; protein 1.1g; carbohydrates 6g; fat 2.6g; sodium 295mg.

Tasty and easy , these appetizers work for any meeting or gathering . When throwing a get-together , big or few people , you can’t forget the appetizers . We’ve gathered of our best appetizer recipes that are sure to impress your guests. From dips to spreads and all over in between, you’re must to find the perfect snacks for any occasion .

For your holiday party, make sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .