This Spicy Eggplant and Tomato Dip has the perfect balance of heat and sweetness. Enjoy as a snack with some crackers, eat it over toast or have it as a part of your main meal! Just 7-ingredients needed to make this delicious crowd pleasing dip! (Vegan + Gluten-Free)
Dips are my thaaang. Vegan cheese sauce dips, hummus, guacamole, Vegan Tzatziki, roasted red pepper dips… GIMME ALL THE DIPS! Not only are dips super fun to eat, but they’re the perfect way to use up left over ingredients or vegetables and meal prep to have as a snack or side (or meal if you’re anything like me).
This dip was inspired by my boyfriends friend that made this bomb eggplant dip that was SUPER spicy (a little too spicy for me tbh). Like any good cook, she didn’t really have an exact recipe but gave me the deets on what the main ingredients were. From there, I made it a couple times and adjusted the ratios until I found the perfect balance of sweet n’ spicy.
What I LOVE about this dip is that it’s made with just 7 ingredients that I ALWAYS have in my kitchen:
- eggplants
- canned tomatoes (or use fresh!)
- garlic
- onion
- coconut sugar
- ketchup
- & cayenne
How to Make Spicy Eggplant & Tomato Dip
Plus its super duper easy to make. All there is to it is frying up some onion and garlic. Cooking up the eggplant until almost soft. Then adding in the tomatoes, sugar, ketchup, cayenne and salt. Allow that to simmer for around 5-6 minutes, until nice and thick and bam! You got yourself a delish dip!
A note about the spice level in this dip: definitely play around with how much cayenne and sugar you add to your dip. My boyfriend prefers a much spicier dip so I add in extra for him- but for myself I tend to stick to around a half tsp of cayenne for the whole recipe. Start with 1/4 tsp and add a dash as you go. Same goes for the coconut sugar. Start with 1/2 tbsp and add more if desired. Also, if using ketchup that already contains sugar you may just want to skip the sugar all together.
If you love heat & spicy foods, you will LOVE this Spicy Eggplant and Tomato Dip! It’s a great appetizer or finger food if you are attending a pot luck or have friends come over. Serve it with some sliced baguettes or crackers! I also like to just have some prepped in the fridge so that if I need a quick meal, I’ll just plop some on over some rice and chickpeas. It’s actually a pretty bomb high protein vegan meal!! 10/10 would recommend.
If you recreate this Spicy Eggplant and Tomato Dip recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Spicy Eggplant and Tomato Dip (Vegan)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Spicy Eggplant and Tomato Dip has the perfect balance of heat and sweetness. Enjoy as a snack with some crackers, eat it over toast or have it as a part of your main meal! Just 7-ingredients needed to make this delicious crowd pleasing dip! (Vegan + Gluten-Free)
Ingredients
- 1 large onion (250g), thinly sliced
- 2 garlic cloves, minced
- 2 Japanese eggplants, sliced (approx. 1 cm thick) (400g)
- 2 cups diced tomatos (500g)
- 2 tbsp sugar-free ketchup (40g)
- 1 tbsp coconut sugar (20g)
- 1/4 tsp cayenne
- salt to taste
Instructions
- Into a large deep pan (or pot), add in 1 tbsp of oil (or water for oil-free), and fry the onion and garlic for 2-3 minute over medium high heat- until lightly caramelized.
- Add in the sliced eggplants and cook for 3 minutes, until softened.
- Add in the diced canned tomatoes, ketchup, coconut sugar, cayenne and salt.
- Bring the heat down to a medium-low and mix. Allow it to simmer for 5 minutes, or until the liquid has reduced into a thick dip consistency.
- Add more coconut sugar, cayenne or salt- to taste.
- Transfer to a bowl and serve!
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Store in the fridge for up to 5 days in an air tight container.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dips
- Method: Stove top
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 16.4
- Sodium: 1200mg
- Fat: 0.3
- Saturated Fat: 0.08
- Unsaturated Fat: 0.17
- Trans Fat: 0
- Carbohydrates: 25.8
- Fiber: 6.1
- Protein: 2.84
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Try roasting some pine nuts with onions and garlic then sliced black olives and/or capers so good it’s called “poor man’s Caviar” or Classic Caponata!