This simple chunky eggplant tomato dip is delicious, healthy, super easy to make and perfect for sharing. Great for vegans and omnivores alike!
In this roasted eggplant tomato dip I used one of my favourite vegetable combinations. Eggplant and tomato make a delicious pairing whatever the recipe!
I use these ingredients together quite a lot and I am never disappointed with the results. See for example this vegan eggplant casserole with Thai Basil or my simple eggplant casserole recipe. Both are easy one-pot dishes, perfect for entertaining or as simple vegetarian meal ideas.
How to prep the tomatoes for eggplant tomato dip
This salsa is made using roasted, rather than raw, tomatoes. I used cherry tomatoes, which are quite sweet raw but release even more sweetness and flavour when roasted. Eggplant is a pretty bland tasting vegetable so I wanted the tomatoes to contribute as much flavour as possible.
Roasting tomatoes is very simple. Arrange the tomato halves in a single layer on a baking sheet, season, drizzle with oil and roast for about 20 minutes. In the meantime you can prepare the rest of the ingredients.
Another dip recipe where I’ve used roasted tomatoes is this roasted red pepper dip.
Prepping the eggplant for chunky tomato dip
I am a huge fan of eggplant (aubergine) and the more I use it in my cooking the more I like it. It’s such a versatile vegetable I can never get bored with it!
What I love about eggplant is that you can prepare it in so many ways! You can grill it, bake it whole, puree and make an easy eggplant dip. Another way of preparing it is to cut it in half and make a vegetarian stuffed eggplant dish. You can also fry it in a pan.
Which is what I chose to do in this recipe.
This is a pretty quick method of preparing this vegetable, and it doesn’t require a huge amount of oil either.
Start with 2-4 tablespoons of oil and add a little more (1-2 tablespoons) half way through if needed. The trick is to cut the eggplant into small cubes so you won’t have to cook it for very long.
Assembling the dip
This eggplant dip with roasted tomatoes is very uncomplicated. Once you have roasted the tomatoes and fried the eggplant most of the work is done. Place the tomatoes along with the rest of the ingredients (including half of the fried eggplant) and blitz just to combine. This will create a lovely chunky consistency which I think works great in this salsa recipe. Then add the remaining eggplant, stir the salsa and chill for 30 minutes before serving! (See my full Instructions below).
It’s up to you to decide how spicy you want to make this recipe. I used 1 chili pepper for a bit of heat but you can use more or less, according to your preference.
Chunky Eggplant Tomato Dip
- 1 medium eggplant
- 200 g cherry tomatoes cut in half
- 1 small garlic clove finely chopped
- 1 red chili pepper finely chopped, seeds removed
- 2 tbsp cilantro finely chopped
- 2 tbsp lemon juice
- 5 tbsp olive oil
- sea salt to taste
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the tomatoes (open side up) in an oven dish, sprinkle with a little salt and drizzle with 1-2 tablespoons of the oil. Place on the upper oven shelf and roast for 20 minutes. Remove from the oven and set aside to cool.
- Whilst the tomatoes are in the oven prepare the eggplant. Cut it into small cubes. In a large non-stick frying pan heat up 3-4 tablespoons of the oil, add the eggplant, season and fry over a medium heat for 10-13 minutes, stirring often, until lightly browned and tender. Remove from the heat and set aside to cool.
- In a blender combine the tomatoes (along with the juices from roasting), garlic, chili, cilantro, lemon juice, half of the fried eggplant and blitz just to combine the ingredients (the mixture shouldn't be pureed completely).
- Combine the mixture with the remaining eggplant, adjust the seasoning as necessary and chill for 30 minutes before serving.