Ingredients
Scale
3 tablespoons olive oil
1 medium eggplant, peeled and chopped
3 medium tomatoes, peeled and chopped
2 medium garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/4 cup water (if needed)
1/2 cup fresh parsley, chopped
1/2 fresh lemon, juiced
Sea salt and black pepper to taste
Instructions
- Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin.
- Bring to a gentle simmer.
- Season liberally with salt and pepper, to taste.
- Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.
- If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to 1/4 cup.
- Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.
- Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.
- Stir in the lemon juice and serve immediately, alongside some crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers