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Charred Aubergine Dip

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This Charred Aubergine & Tomato Dip combines the smoky flavors of grilled aubergine and roasted garlic with a rich, tangy tomato base. Balanced with sweet maple syrup and balsamic glaze, it’s a hearty, flavorful addition to any meal. We’re pairing it with creamy hummus and pumpkin falafel for the ultimate fall-inspired spread. Perfect for sharing or enjoying as a satisfying, plant-based meal.

  • Author: ChloeG
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

Ingredients

Scale
  • 1 large aubergine (eggplant), sliced in half lengthwise
  • 1 medium onion, cut into quarters
  • 1/2 bulb garlic, unpeeled
  • 1 tin (400g) chopped tomatoes
  • 3–4 sundried tomatoes, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp balsamic glaze
  • 1 tbsp maple syrup
  • 2 tbsp good quality olive oil (plus extra for grilling)
  • 1 tsp mixed herbs (oregano, thyme, rosemary)
  • Salt and pepper to taste

Instructions

  • Grill the Aubergine and Onion:

    • Preheat a cast iron griddle pan over medium-high heat.
    • Lightly oil the cut sides of the aubergine and the onion quarters.
    • Place the aubergine, cut side down, and onion quarters onto the griddle pan.
    • Grill for about 5-7 minutes until charred, then flip and grill for another 5 minutes on the other side.

  • Roast with Garlic:

    • Preheat the oven to 180°C (350°F).
    • Once the aubergine and onion are charred, transfer them to a baking tray.
    • Add the 1/2 bulb of garlic (unpeeled) to the tray and drizzle everything with olive oil.
    • Roast in the oven for about 20-25 minutes until the aubergine is soft and the garlic is roasted.

  • Prepare the Tomato Base Sauce:

    • In a large pan, heat 2 tbsp of olive oil over medium heat.
    • Add the tin of chopped tomatoes and sundried tomatoes.
    • Stir in the tomato paste, mixed herbs, balsamic glaze, and maple syrup.
    • Cook the sauce down for 10-15 minutes, stirring occasionally.

  • Combine the Ingredients:

    • Once the aubergine, onion, and garlic are roasted, allow them to cool slightly.
    • Roughly chop the aubergine and onion.
    • Squeeze out the roasted garlic cloves from their skins and chop them.
    • Add the roasted vegetables and garlic into the tomato sauce, stirring to combine.

  • Simmer the Dip:

    • Let the mixture cook down for another 20-25 minutes on low heat, allowing the flavors to meld together.
    • Season with salt and pepper to taste.

Notes

  • Charred Flavor: Grilling the aubergine and garlic adds a deep, smoky flavor to the dip.
  • Balance of Sweet & Tangy: Maple syrup and balsamic glaze bring a sweet-tangy balance to the tomato base.
  • Texture: Roughly chopping the roasted vegetables adds a rustic texture, making the dip hearty.
  • Make-Ahead Friendly: This dip can be made ahead of time and stored in the fridge for up to 3 days.
  • Versatile: Pair with pumpkin falafel and hummus, or use as a spread on sandwiches or as a topping for roasted veggies.
  • Customization: Adjust sweetness, tanginess, or seasoning to your taste by playing with the maple syrup, balsamic, and spices.

Nutrition

Find it online: https://meetthevegans.com/blog/cozy-fall-feast-pumpkin-falafel-with-burnt-tomato-aubergine-dip-hummus-tahini/

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