Autumn Picnic: Starters: Spicy Moroccan Dip
Recipe created for you by Wild Thymes Farm

Autumn Picnic Index

Spicy Morrocan Dip

1-1/2 pounds eggplant

One jar Wild Thymes Moroccan Spicy Pepper Dipping Sauce

Pita wedges

Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant and dipping sauce. Cook covered over low heat until eggplant is soft. Place in food processor and mix until blended. Cover and chill at least 2 hours. Serve with pita wedges.