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Spiced Eggplant & Tomato Dip

This dip is all about turning simple, humble ingredients into something extraordinary. Sautéed eggplant and tomatoes are mashed with garlic and spices, creating a dish that’s equal parts comforting and exciting—perfect for sharing or enjoying on your own.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4

Equipment

  • Set of Measuring Spoons
  • Wok or wide pan
  • Blender
  • Cutting Boards and Knives

Ingredients
  

  • 1 large eggplant
  • 2 tomatoes halved
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp cinnamon

Garnish

  • 1 tablespoon lemon juice for serving
  • 2 tablespoons chopped basil or cilantro

Instructions
 

Prepare the Vegetables:

  • Slice the eggplant into thick rounds and cut each tomato in half.

Cook the Eggplant and Tomatoes:

  • Heat the olive oil in a large skillet over medium high heat. Add the eggplant slices, tomato halves, and minced garlic. Sprinkle with salt.

Cover and Cook:

  • Cover the skillet and let the vegetables cook until the underside of the eggplant is browned and the tomatoes are softened. Flip the eggplant slices and cook the other side until golden brown.

Add the Spices:

  • Once the vegetables are evenly browned, sprinkle in the ground coriander, cumin, turmeric, and cinnamon. Stir gently to coat everything in the spices. Cover again and cook for an additional few minutes on low heat to allow the flavors to meld.

Mash the Mixture:

  • Remove the skillet from heat and let the vegetables cool slightly. Transfer everything to a bowl and mash using a potato masher. You can remove eggplant and tomato skin if desired, but leaving them on adds texture and flavor.

Mix and Garnish:

  • Stir in the diced onion and mix until well combined. Top with fresh herbs and a drizzle of lemon juice.

Video

Notes

  1. Eggplant Variations: You can leave the skin on the eggplant for added texture and flavor, or peel it off if you prefer a smoother dip. The skin contains extra nutrients, but it can also be a bit tougher, depending on the variety.
  2. Adjusting Spice Levels: The spices in this recipe provide warmth and depth without much heat. If you prefer a spicier dip, feel free to add a pinch of red chili flakes or cayenne pepper to taste.
  3. Tomato Choices: For a richer, more concentrated tomato flavor, you can use Roma or plum tomatoes. Alternatively, beefsteak or heirloom tomatoes will give the dish a juicier, more vibrant texture.
  4. Make Ahead: This dip actually improves after sitting for a few hours or overnight, as the flavors meld together. You can make it a day ahead and refrigerate it to save time on the day of serving.
  5. Serving Tips: This dip is fantastic as a side, but it also works great as a topping for grilled meats, roasted vegetables, or even spread on toast or sandwiches. For a lighter option, serve with pita bread, crackers, or fresh veggie sticks.
Keyword dal, vegan recipes