Eggplant & Tomato Dip

By • January 20, 2011 2 Comments

12 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Growing up in Russia, both my parents and grandparents made this simple eggplant and tomato dip. It's good as a dip or as a side or an appetizer.

A note on roasting an eggplant: you can simply put it in a pre-heated 400 oven (unpeeled!) for about 40 minutes, until it's tender. OR you can go one step further to add a wonderful smoky flavor to your final dish. Here's what I did: put an eggplant directly on top of the flame on your gas stove. Keep turning the eggplant until all the skin has been blackened. Then finish roasting the eggplant in a 400F oven (mine took only 15 minutes). Let the eggplant cool, carefully remove the skin and drain off any liquid that might be inside the eggplant.
Olga of Mango & Tomato

Serves 4-6

  • 1 eggplant, roasted, skin removed
  • 1 tomato, diced
  • 2 green onions, chopped
  • 1 garlic clove, finely minced (or just use a microplane)
  • salt & pepper to taste
  • drizzle of sunflower oil
  • splash of white vinegar
  1. In a bowl mash the eggplant with a fork.
  2. Add tomatoes, green onions and garlic.
  3. Season with salt & pepper, and drizzle with sunflower oil and white vinegar.
  4. Let the mixture sit in the refrigerator for at least 30 minutes.

More Great Recipes: Appetizers|Snacks|Vegetables|Eggplant

💬 View Comments ()

Comments (2) Questions (0)


about 3 years ago milvlas

This is a great riff on "eggplant caviar" (baklazhanaia ikra), which is ubiquitous kid food in the FSU. For a more traditional, and tastier IMHO, version, try sauteing rather than roasting the eggplant and skipping step 1. This gives you delicious, slightly snotty chunks of eggplant rather than a paste; much sweeter than roasted; it is a lot more oily, though - so skip the oil in step 3. Not traditional, but also tasty, is a shot of balsamic in place of or in addition to the white vinegar. Also - don't bother with this recipe unless you have perfectly delicious in-season tomatoes! The trick is to get the right balance of acid/sweetness, which you can't do without truly awesome tomatoes. PS - I've eaten good tomatoes all over the world and none better than the ones grown in Russia, Ukraine, and Uzbekistan....


over 4 years ago Julianna

This looks like a wonderfully simple recipe. I worked at a Russian restaurant and we served a similar dish.