Roasted Eggplant and Tomato Dip

by Laura Donnelly — May 30, 2007

Our week of appetizers continues with a dish that's called a salad in Morocco, though it's really more of a dip. You should try to find a high-quality pita bread, cut it into small wedges, and toast it briefly for best flavor. Use a pretty, shallow dish for this and top it with parsley or cilantro for added color.

Makes at least 2 cups

1 large eggplant
3 Tablespoons olive oil
4 large tomatoes, seeded and chopped
4 cloves garlic, minced
5 Tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 Tablespoons cumin
salt and pepper to taste

1. Preheat oven to 325.

2. Brush eggplant with 2 Tablespoons olive oil and place skin side down on baking sheet. Bake for one hour, or until flesh is tender. Remove from oven and cool.

3. Scoop pulp out of eggplant, discard seeds and skin, chop pulp finely, set aside.

4. In skillet, sauté remaining oil with garlic, tomatoes, tomato paste, and pepper flakes over medium heat about ten minutes, stirring occasionally. Add eggplant and cumin and blend well. Cook over very low heat for about 30 minutes or until most of liquid has evaporated. Season with salt and pepper. Serve warm or at room temperature.