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Moroccan Eggplant Dip

Made With:

Soups

VERVE® MOROCCAN STYLE NINE VEGETABLE

A fragrant vegetable broth infused with ginger and lemon -- bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

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Tip

• A great side dish for grilled meats, or spoon over grilled baguette and serve as crostini.

• Use as a topping in a Moroccan grain bowl.

Tips:

Total Time

90 min.

Serving & Size

A warm dip, full of authentic Moroccan flavours, is served with lots of flatbread – and is perfect to share as a starter or as a side dish to any meat dish.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/2 cup 125  mL
sweet paprika 1 tbsp 15  mL
ground cumin 1 tbsp 15  mL
hot pepper flakes 1 tsp 5  mL
salt and pepper, each 1 tsp 5  mL
eggplant, sliced into 1-inch (2.5 cm) rounds 5 lb
1. Preheat oven to 450°F (230°C). Whisk together oil, paprika, cumin, hot pepper flakes, salt and pepper; brush over both sides of each round of eggplant. Arrange eggplant on parchment paper–lined baking sheet. Roast eggplant, turning once halfway, for about 35 minutes or until browned. Let cool slightly; chop into large chunks.
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve® Moroccan Style Nine Vegetable 1 pouch (4 lb) 1  pouch (1.81 kg)
canned diced tomatoes, with juice 3 cups 750  mL
lemon juice 3 tbsp 45  mL
chopped cilantro 1 cup 250  mL
2. In large skillet, heat soup and diced tomatoes; bring to simmer and stir in eggplant. Cook over medium heat; stirring occasionally, for 20 to 25 minutes or until most of the liquid is evaporated and eggplant is tender but not fully disintegrated. Stir in lemon juice and cilantro. Let cool completely and refrigerate for up to 3 days. (Makes 16 cups/3.8 L).
Ingredients Weight Measure
Weight Measure
chopped cilantro 1 cup 250  mL
lemon wedges
Assorted flatbreads
In small skillet, warm 2 cups (500 mL) eggplant dip just until warmed through; spoon into shallow bowl. Sprinkle with 2 tbsp (30 mL) cilantro. Serve with lemon wedge and assorted flatbreads.

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