This Spicy Eggplant and Tomato Dip balances heat and sweetness perfectly. Enjoy it with crackers, on toast, or as part of a main meal. Just seven simple ingredients make this delicious, crowd-pleasing dip (Vegan + Gluten-Free).
Dips are my thing—vegan cheese sauce, hummus, guacamole, tzatziki, roasted red pepper spreads… I can’t get enough. Dips are fun to eat, simple to prepare, and ideal for using up leftover vegetables. They’re great for meal prep and make a quick snack, side, or even a meal.
This recipe was inspired by a friend who made an intensely spicy eggplant dip. I adjusted the ingredients and proportions over a few trials to find a better balance of sweet and spicy that works for everyday eating.
What I love about this dip is that it uses just seven ingredients you likely already have in your kitchen:
- eggplants
- canned tomatoes (or fresh)
- garlic
- onion
- coconut sugar
- ketchup (sugar-free if preferred)
- and cayenne
How to Make Spicy Eggplant & Tomato Dip
This dip is quick and straightforward. Start by frying onion and garlic in a little oil (or water for oil-free). Add sliced eggplant and cook until it begins to soften. Stir in diced tomatoes, coconut sugar, ketchup, cayenne, and salt, then reduce the heat and simmer until the mixture thickens into a dip-like consistency—about 5–6 minutes. Adjust seasoning to taste and serve warm or chilled.
About the spice level: Adjust cayenne and coconut sugar to suit your palate. If you prefer mild heat, start with 1/4 tsp cayenne for the whole batch and increase gradually. For more heat, add up to 1/2 tsp or more. Start coconut sugar at 1/2 tablespoon and add more if you want a sweeter contrast. If your ketchup already contains sugar, you may not need additional sugar at all.
If you enjoy bold flavors, you’ll love this Spicy Eggplant and Tomato Dip. It’s an excellent appetizer for gatherings—serve with sliced baguette, pita, or crackers. It also stores well in the fridge for quick meals: spoon it over rice and chickpeas for a satisfying, protein-rich vegan bowl.
If you make this Spicy Eggplant and Tomato Dip, please leave a comment and rating or tag me on Instagram @Okonomikitchen—I love seeing your recreations!
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Spicy Eggplant and Tomato Dip (Vegan)
4.5 from 2 reviews
- Author: Lisa Kitahara
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Spicy Eggplant and Tomato Dip balances heat and sweetness perfectly. Enjoy it as a snack, on toast, or as part of a meal. Only seven ingredients needed for a delicious, crowd-pleasing vegan and gluten-free dip.
Ingredients
- 1 large onion (about 250g), thinly sliced
- 2 garlic cloves, minced
- 2 Japanese eggplants, sliced (approx. 1 cm thick) (about 400g)
- 2 cups diced tomatoes (canned or fresh) (about 500g)
- 2 tbsp sugar-free ketchup (about 40g)
- 1 tbsp coconut sugar (about 20g)
- 1/4 tsp cayenne pepper, adjust to taste
- salt to taste
Instructions
- Heat 1 tbsp oil (or 1 tbsp water for oil-free) in a large deep pan over medium-high heat. Fry the sliced onion and minced garlic for 2–3 minutes, until lightly caramelized.
- Add the sliced eggplant and cook for about 3 minutes, until it begins to soften.
- Stir in the diced tomatoes, ketchup, coconut sugar, cayenne, and a pinch of salt.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 5 minutes or until the mixture thickens to a dip-like consistency.
- Taste and adjust with more coconut sugar, cayenne, or salt as needed.
- Transfer to a bowl and serve warm or chilled.
Notes
Nutritional information is an estimate calculated with an online tool and may vary.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dips
- Method: Stovetop
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 110 (estimate)
- Sugar: 16.4 g (estimate)
- Sodium: 1200 mg (estimate)
- Fat: 0.3 g (estimate)
- Carbohydrates: 25.8 g (estimate)
- Fiber: 6.1 g (estimate)
- Protein: 2.84 g (estimate)
SAVE IT FOR LATER! ↓
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