Recipe: Moroccan eggplant dip

Moroccan eggplant dip

Moroccan eggplant dip

We are happy to have Sofia Shendi as our collaborator today on the blog. Sofia is the editor of Food and Drinks in Montreal, a blog that features reviews about restaurants and bars in Montreal but also travel journals about food discovered and tried around the world.


I was introduced to the In Snax and In Cuisin products a while ago and I’ve always appreciated the variety and the quick help for a complete and delicious meal on a busy week. Plus, all the ingredients are natural and it becomes very important when it comes to processed food.

In Foods asked me to come up with a recipe and I quickly thought of the delicious Moroccan eggplant dip my mom used to make with eggplants. My sister and I used to eat it all the time with pita bread. I find it fits perfectly with the In Snax Sea Salt pita crisps or the Multigrain & Garden Herbs pita crisps!

The ingredients

  •  1 tbsp. of cumin
  • 1 tbsp. of paprika
  • 1 tsp. of cinnamon
  • 1 tbsp. of chopped parsley
  • 3-4 tbsp. of crushed tomatoes
  • 2 big eggplants chopped in cubes
  • Olive oil
  • Salt and pepper
  • Water

The steps

  1. Pour about 1 tbsp. of olive oil in a pan and add the eggplants
  2. Cook on medium heat for about 10 minutes and stir frequently so the eggplants don’t stick to the bottom (you might need to add a little bit more olive oil)
  3. Once the eggplant cubes look almost ready, add the spices, the parsley, the crushed tomatoes and a little bit of water to turn the mixture into a sauce
  4. Cook for another 5 minutes until eggplants are done
  5. Let cool on the stove and place in a glass container for the refrigerator

That’s it, it takes about 10 minutes or less to get all the ingredients ready and 15 more minutes to cook the mix.

I like to let it cool for 30 minutes minimum before eating it but you can also try it warm.


– Sofia

You can follow Sofia on
Her blog: Food and Drinks in Montreal
Twitter: FoodDrinksinMtl

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