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Moroccan Eggplant Dip

Moroccan Eggplant Dip
Total Time

60 min.

Serving & Size

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 125 mL 1/2 cup
sweet paprika 15 mL 1 tbsp
ground cumin 15 mL 1 tbsp
hot pepper flakes 5 mL 1 tsp
salt and pepper, each 5 mL 1 tsp
eggplant, sliced into 1-inch (2.5 cm) rounds 5 lb
Campbell’s® Verve® Moroccan Style Nine Vegetable
1 pouch (1.81 kg)
1 pouch (4 lb)

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

canned diced tomatoes, with juice 750 mL 3 cups
lemon juice 45 mL 3 tbsp
chopped cilantro 250 mL 1 cup
chopped cilantro 250 mL 1 cup
lemon wedges
Assorted flatbreads
Instructions
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.
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).

Recipe Tip

  1. 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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