Spicy Eggplant Tomato Dip

This warm Moroccan eggplant and tomato dish is so good it can be eaten on its own, or served as a starter with pita bread. Today I added it to my salad bowl as a side... soooo good! 

Ingredients:

• 1 eggpant
• 3 garlic cloves minced
• 1 teaspoon salt
• 1 tsp smoked paprika 
• 2 tsp cumin 
• 2 cups diced plum tomatoes
• 1/3 cup of water (as needed)
• 1/3 - 1/2 cup cilantro 

Directions 

1. Slice the eggplant in half the long way and broil at 450 for 15 minutes. 
2. Let the eggplant cool. (Cover with aluminum so I can soften in its own heat vapor) You can separate the flesh of the eggplant from the skin or leave it. I love the skin so I personally leave it. Then pulse in a food processor.
3. Add the tomatoes into a cool pan and cook for 10 minutes, cook on medium heat and them mash. Add all the spices and garlic. 
4. Add the eggplant  and water if necessary. Cover the pot and let cook for another 10 minutes. 
5. Remove the cover and ass chopped cilantro and any additional salt and pepper. 
6. Let mixture simmer if it is too liquidy. The dish taste best when allowed to sit over night, garnish with cilatnro and lemon then enjoy! 
7. Serve it over rice, with salad, pita, falafel's. 

What you'll need! 

Mashed tomato with spices!