This flavourful Moroccan dip is made with oven roasted aubergines, tomatoes, garlic and lots of herbs and spices. Simply delicious served with toasted pitta bread.
11 people made this
4 garlic cloves, minced
salt to taste
4 tablespoons extra virgin olive oil
1/2 teaspoon sweet paprika
1 pinch chilli powder
1 teaspoon ground cumin
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped coriander
a few black olives for garnish (optional)
freshly ground black pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 250 C / Gas 9. Line a baking tray with foil.
Rinse aubergines and prick the skin a few times with a knife. Place aubergines on the baking tray and roast for about 45 minutes until soft and wrinkled.
Let aubergines cool to room temperature, peel, set into a colander to let the juices drip out. Squeeze aubergines and finely chop. Pass through a sieve, mashing it with a spoon to squeeze through as much puree as you can.
Place tomatoes into a saucepan with very hot water. Carefully remove after 30 seconds and peel. Chop tomatoes and place together with garlic and some salt in a frying pan. Cook over medium heat for about 20 minutes until thick and saucy, stirring occasionally.
In a bowl combine thick tomato mixture and aubergine puree; stir in olive oil, paprika, chilli, cumin, parsley and coriander. Season with salt and pepper to taste and serve garnished with olives.