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I am constantly on a search for new dips.  While bruschetta is my typical go to, I was looking for something a little bit different.  Enter my eggplant dip.


1 medium sized eggplant
14.5 oz can of diced tomatoes
2 Tbsp minced garlic
1 tsp paprika
2 tsp cumin
1/8 tsp cayenne
salt to taste
olive oil


  1. Cut the eggplant into disks about 1/2 inch thick.  Lightly coat in olive oil and season with salt.  Put the eggplant in a pan and place in oven.  Set oven to broil.  Broil for about 15 minutes.
  2. Once eggplant is slightly browned and tender, take the pan out of the oven and take the skin off the eggplant.  Slice the skinned eggplant into strips.
  3. Add some olive oil to a pan.  Add the tomatoes, garlic, paprika, cumin, cayenne and salt (I used about 1 tsp) along with the sliced eggplant.
  4. Cook on the stove top until the tomatoes cook down (about 20 minutes) on medium heat.
  5. Take a masher and slightly mash all ingredients together.  Cook for another 5 minutes.
  6. Serve.