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.
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|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).|
- 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.