Eggplant tomato dip with turmeric and garlic

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Recipe by Damaris Beems Course: Dip, Mezze, apetizer, SidesCuisine: Lebanese, Arabic




Cooking time


Totale tijd





Soft and crunchy. Garlic and smooth tomato puree. Nuts and eggplant. With or without bread. Tasteful, for sure. The aubergine is there but it blends seamlessly into the other flavors. The tomato is there but it blends seamlessly into the other flavors. The garlic is there but doesn’t take over all the other flavors. That kind of dip. Delicious.


  • 3 eggplants

  • 6 tomatoes

  • 10 cloves garlic

  • 1 small can tomato puree

  • 1 table spoon turmeric

  • 50 gram walnuts

  • 1 red onion

  • salt and pepper

  • olive oil


  • Preheat the oven to 200 degrees. Cut off the crown of the aubergines and then pierce them all around with a knife. Place them in the oven for 45 minutes. Until they are wrinkled and a little dimpled.
  • Heat the olive oil in a large frying pan. Finely chop the onion and put it in the pan. Finely chop the garlic cloves and put them in the pan with the onions. Don’t turn the heat up too high so the garlic doesn’t brown. Once that does happen, add the turmeric.
  • Cut the tomatoes into eight pieces. When the aubergines are cooked, remove them from the oven. Cut them in half lengthwise and spoon out the flesh. Add this to the onion mixture. Stir well and pull the flesh apart slightly. Then add the tomatoes and let it reduce over medium heat for about 20 minutes. Add salt and pepper.
  • Crush the walnuts a little smaller in a mortar. When the sauce/dip has a lumpy consistency with all the water gone, add the tomato paste. Stir this very well. Let it heat for another 2 minutes and then transfer the mixture into a nice bowl. Garnish with the olives. Serve at room temperature.

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