120 Sussex Street Jersey City, NJ 07302 Google Map downtownharvestcsajc@gmail.com
Banner
banner
<< Back

Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.

Week 15 update from our farmerSeptember 15th, 2020

The next weekly Pickup of the 2020 season will be this Wednesday, September 16th from 5:15pm to 8:00pm at 180 Sussex St. All food that is not picked up by members will be picked up by the Our Lady of

Week 14 update from our farmerSeptember 8th, 2020

The next weekly Pickup of the 2020 season will be this Wednesday, September 9th from 5:15pm to 8:00pm at 180 Sussex St. All food that is not picked up by members will be picked up by the Our Lady of S

Week 13 update from our farmerSeptember 1st, 2020

The next weekly Pickup of the 2020 season will be this Wednesday, September 2nd from 5:15pm to 8:00pm at 180 Sussex St. All food that is not picked up by members will be picked up by the Our Lady

Have a question?
2020 Enrollment
Search recipes