Autumn Picnic: Starters: Spicy Moroccan Dip
Recipe created for you by Wild Thymes Farm
Spicy Morrocan Dip
1-1/2 pounds eggplant
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.