Go Back
+ servings


Add to Collection
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes



  • Fill a large stockpot with water and ½ tsp. salt. Bring to a boil.
  • Meanwhile, crush and mince the garlic.
  • Slice the eggplant into 1 inch cubes.
  • Once water is boiling, add the eggplant to the pot and cook covered for approximately 25-30 minutes until soft.
  • Drain the eggplant in a colander and use the back of a spoon to press as much excess water out as possible. (Otherwise your dip will be soupy!)
  • Now, heat a large pan over medium low heat. Add 2 tbs. olive oil and then the tomatoes. Let cook for 5 minutes before adding the garlic and spices. Cook for another 5 minutes and occasionally crush with a fork until the tomatoes start breaking down.
  • Mix in the eggplant and 2 tbs. olive oil. Cook for about 20 minutes. During this time, continually use a fork to break down and mash the mixture together to make it like a paste or dip.
  • Then, mix in the fresh herbs, allowing to cook another 5 minutes.
  • Stir in the vinegar and season with salt and pepper to taste.
  • While it can be served hot as is, it’s traditionally chilled overnight and served with crusty bread or crackers. You could also simply eat with a fork!

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.