Morrocan Eggplant Spread Recipe


Submitted by jeannettee

Makes 6 servings


Appetizer; spread.

Ingredients
1 pounds eggplant
3 tablespoons olive oil
8 ounces 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
  1. 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.

  2. Makes: 3 cups

Categories

Vegetables, Appetizers, Moroccan, Advance, Vegetarian

Nutrition Facts
Serving Size 154.5g
Amount Per Serving
Calories
106
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
0.9g
5%
Cholesterol
0mg
0%
Sodium
590mg
25%
Total Carbohydrates
10.8g
4%
Dietary Fiber
3.6g
14%
Sugars
5.8g
Protein
1.6g
Vitamin A 5% • Vitamin C 34%
Calcium 3% • Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin C
    		•    Bad points
  • Very high in sodium
  • High in sugar
    		•
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