Turn the dip into a meal by serving this Mediterranean dish over rice or with flatbread.

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Servings:
4
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Ingredients

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Directions

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  • Peel eggplant lengthwise, leaving skin on every other quarter around, giving it a striped appearance. Chop into one-inch cubes.

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  • In a deep pot over medium-high heat, add 1 teaspoon oil and onion, and cook 1 minute. Add garlic and sauté 1 minute. Add tomato and sauté 2 minutes. Add water, tomato paste, and cumin, stirring. Add eggplant, mushroom, olives, remaining 2 tablespoons olive oil, wine, beef stock, chicken stock, dill, parsley, and salt and pepper to taste. Cover and allow to simmer over low heat, stirring occasionally, for 1 hour. Serve over rice for a meal.

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Recipe provided by MommyHiker.com

Nutrition Facts

193 calories; fat 11g; saturated fat 1.5g; carbohydrates 21g; insoluble fiber 8g; protein 4.5g; sodium 159mg; calcium 59mg; iron 2mg.
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