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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.

What is a CSA?February 16th, 2020

Here is a link to a video that helps describe who we are and what we do.  The CSA in the video is not Downtown Harvest, but longtime members will enjoy seeing the similarities:  https:/

Enrollment Is Open for the 2020 Season!February 12th, 2020

Downtown Harvest CSA is thrilled to announce details of our 2020 season, our 16th year of bringing healthy New Jersey food to our urban community! 1) Farmer John Krueger, our farmer for more than a de

Enrollment Is Still Open for the 2019 Season! September 13th, 2019

The season has started, but members can still join at prorated fees.  After enrolling by going to this page: http://www.downtownharvest.org/members/types, a discount will be applied for the

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