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Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.

Circle Brook Farm Fall Event ScheduleOctober 17th, 2017

From Farmer John: We will host several more events at the farm this fall. These will all be opportunities to see the farm, help out a bit and to receive a pumpkin. Harvest Festival- Saturday, October

Taking orders for this year's Stock Up shareOctober 17th, 2017

We will be taking orders at our pick up site for this year's Stock Up share.  Here is are a few words from Farmer John about this end of season special offer: We will be offering one additio

Farm update for the week of October 16October 17th, 2017

And, now our weekly update from Farmer John:   Hi Everyone, Today in addition to harvesting for the Tuesday deliveries, we spent preparing for another cold night.  This will be our first har

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