This simple Eggplant Tomato Dip is delicious, healthy, super easy to make and perfect for sharing. Great for vegans and omnivores alike!
EGGPLANT 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!
In this recipe I used one of my favourite vegetable combinations – eggplant and tomato. It’s tried and tested and always delicious!
I’ve used it in the past (and will no doubt use it in future!) and was never disappointed with the outcome. See for example this Spicy Eggplant with Tomato and Thai Basil. Or this Eggplant Bean Casserole recipe. Both are easy one-pot dishes, perfect for entertaining or as simple vegetarian meal ideas.
What I really love about eggplant is that you can prepare it in so many ways! You can bake it whole, cook on the grill, puree and make a dip, or make a stuffed eggplant dish (see my Spicy Quinoa Stuffed Eggplant for an easy recipe idea). You can also fry it in a pan.
Which is what I chose to do in this recipe.
This Eggplant Tomato Dip is very uncomplicated although you will have to use the oven (to roast the tomatoes). But once you have roasted the tomatoes and fried the eggplant most of the work is done. All you need to do is combine the ingredients, stir and enjoy your dip! (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.
I am bringing this easy Eggplant Tomato Dip recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie. Also sharing with Recipe of the Week. Fiesta Friday, co-hosted this week by Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook.
- 1 medium eggplant
- 200 g cherry tomatoes, each 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. Bake on the upper oven shelf 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 fairly high 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 the oven dish), garlic, chili, cilantro, lemon juice and blitz to combine the ingredients but try not to puree the mixture.
Combine the tomato mixture with the eggplant, adjust the seasoning as necessary and chill for 30 minutes before serving.
If you can’t make it now PIN it for later!
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