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Spicy Eggplant and Tomato Dip

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This dip has the right amount of heat and sweetness. This is best enjoyed over toast, as a dip to crackers and veg! 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This is feeding: 4 people
Author: Lisa Kitahara @okonomikitchen

Ingredients

  • 1 large Onion thinly sliced
  • 2 cloves Garlic minced
  • 2 japanese Eggplants sliced into 1 cm thick
  • 2 cups Tomatoes diced
  • 2 tbsp Sugar-free Ketchup or any other kind of ketchup
  • 1 tbsp Coconut Sugar
  • 1/4 tsp Cayenne
  • Salt to taste

Instructions

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

Notes

  • Store in the fridge for up to 5 days in an air tight container.

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