skip to main content

top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

Moroccan Eggplant Dip

Featured in the Honolulu Star-Advertiser on July 14, 2010.



1 large round eggplant (about 1 1/2 pounds)
3 tablespoons olive oil
1 can (8 ounce) tomato sauce
2 cloves garlic, minced
1 green pepper, chopped
1 tablespoon ground cumin
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon ground red pepper
1/4 cup red wine vinegar
1/4 cup chopped Chinese parsley


Dice eggplant. In a large skillet, heat oil. Add eggplant, tomato sauce, garlic, green pepper, cumin, sugar, salt, red pepper, and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover and cook, stirring constantly, until mixture is thick. Chill several hours or overnight. Before serving, stir in Chinese parsley. Serve with raw vegetables, wedges of Arab pocket bread, or slices of party-style rye or pumpernickel bread. Makes 3 cups; about 18 servings.

Approximate nutrient analysis per serving (not including dipping bread or vegetable):
40 calories, 2.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 320 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein


Leave a review

Overall Rating
Selecting the check box will display a pop-up.