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

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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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Instructions Checklist
  • 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; 11 g total fat; 1.5 g saturated fat; 159 mg sodium. 21 g carbohydrates; 8 g fiber; 4.5 g protein; 59 mg calcium; 2 mg iron;

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