Directions
- 1Add eggplants, bell peppers, garlic, tomatoes, and chilies to a baking tray.
- 2Grill them in the oven for about 40 minutes, or on the stove for a smoky flavor.
- 3Once soft, cover the tray and let them cool completely.
- 4Peel the skin off the vegetables.
- 5Roughly chop everything into small pieces.
- 6Fry the garlic and chilies in a tiny drizzle of olive oil.
- 7Start mashing them with a potato masher.
- 8Add each vegetable separately, mashing it for a minute before adding the next.
- 9Once everything is nicely mixed, cook the mixture on medium-high heat until it dries up from all the liquid.
- 10Season with salt, another drizzle of olive oil, and a massive bunch of chopped parsley.
- 11Place the dip on a serving plate, make a well for dipping, and drizzle with olive oil.
- 12Serve with bread.
Ingredients
- 4 eggplants
- 3 bell peppers
- 2 heads of garlic
- 3 tomatoes
- 4 spicy chilies
- 0.25 cup olive oil
- 1 pinch salt
- 1 tsp cumin powder
- 1 heaping bunch chopped parsley
Equipment
baking trayovenstoveknifepotato masherpanserving plate
Related recipes
Harira Soup
Moroccan · Soup
Mqila
Moroccan · Soup
Chicken Butter
Moroccan · Dinner
Hot Honey Chicken
Moroccan · Dinner1h 25m
Cockles with Pearl Couscous
Moroccan · Drink
Fragrant Moroccan Rice
Moroccan · Side
APRICOT CARPACCIO & CRISPY LAMB
Moroccan · Soup
Chicken and Chickpea Tray Bake
Moroccan · Dinner1h 5m
Beef Kebabs with Couscous and Salad
Moroccan · Salad40m
Pâtes tunisiennes aux merguez
Moroccan · Dinner45m
Fermented Lemons
Moroccan · Drink
One Pan Butter Beans Merguez Sausages & Green Harissa
Moroccan · Soup27m