Spicy Tomato and Eggplant Dip
Ingredients
- 1 large onion (250g), thinly sliced
- 2 garlic cloves, minced
- 2 Japanese eggplants, sliced (approx. 1 cm thick) (400g)
- 2 cups diced tomatoes (500g)
- 2 tbsp sugar-free ketchup (40g)
- 1 tbsp coconut sugar (20g)
- 1/4 tsp cayenne
- salt to taste
Preparation
Into a large deep pan or pot, add 1 tablespoon of oil or water for oil-free, and fry the onion and garlic for 2-3 minutes over medium-high heat until lightly caramelized.
Add the sliced eggplants and cook for 3 minutes until softened.
Add the diced canned tomatoes, ketchup, coconut sugar, cayenne, and salt.
Bring the heat down to medium-low, mix, and allow it to simmer for 5 minutes or until the liquid has reduced to a thick dip consistency.
Add more coconut sugar, cayenne, or salt to taste.
Transfer to a bowl and serve.
Notes
Enjoy this dip as a snack with crackers, over toast, or as part of a main meal.
