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Spicy Eggplant and Tomato Dip (Vegan)

  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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)


Units Scale
  • 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


  1. 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. 
  2. Add in the sliced eggplants and cook for 3 minutes, until softened.
  3. Add in the diced canned tomatoes, ketchup, coconut sugar, cayenne and salt. 
  4. 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.
  5. Add more coconut sugar, cayenne or salt- to taste.
  6. Transfer to a bowl and serve!


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


  • 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

Keywords: spicy eggplant dip, spicy tomato dip