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4 Serves
60 Mins
Peel and dice the eggplant into small cubes, then finely chop the tomatoes, onion, and garlic using a chef's knife on a cutting board.
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MoroccanVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
585 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the extra virgin olive oil in a large skillet over medium heat, then add the onions and garlic, sautéing until softened.
Add the diced eggplant to the skillet and cook until tender, stirring occasionally with a spatula.
Stir in the chopped tomatoes, salt, and black pepper, then simmer the mixture until the liquid has reduced and the texture is thick and spreadable.
Remove from heat and serve the dip warm or at room temperature.
8
g39
g19
g
Moroccan
Moroccan