Name: Aubergine and Sun-Blushed Tomato Dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 aubergine; 5 sun-blushed tomatoes (preserved in oil); 1 garlic clove; ½ tsp cumin seeds; ½ tsp coriander seeds; ½ tsp smoked paprika; Juice of ½ small lemon; Pinch of cayenne pepper (optional); 1 handful fresh coriander leaves; Salt and freshly ground black pepper

Aubergine and Sun-Blushed Tomato Dip

11 Mar 2026

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This aubergine and sun-blushed tomato dip is a creamy, flavourful spread that’s perfect with crusty bread, crackers or fresh crudités. Roasted aubergine gives it a silky texture, while the sun-blushed tomatoes add a sweet, tangy depth. Lightly spiced with cumin, coriander and smoked paprika, this dip can be made mild or given a little kick with cayenne. It’s naturally vegan, gluten-free and healthy. It can be prepared ahead of time for an easy snack or starter.

Ingredients

1 aubergine
5 sun-blushed tomatoes (preserved in oil)
1 garlic clove
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp smoked paprika
Juice of ½ small lemon
Pinch of cayenne pepper (optional)
1 handful fresh coriander leaves
Salt and freshly ground black pepper

Instructions

Preheat the oven or air fryer and roast the aubergine until soft. Let it cool, then scoop out the flesh into a blender. (You can do this step ahead and store the aubergine in the fridge.)
Add the garlic, cumin, coriander, smoked paprika, lemon juice, sun-blushed tomatoes, and a spoonful of the preserved oil to the blender.
Blend until smooth, then add the fresh coriander, salt, and pepper. Pulse a few times more to leave a slightly textured cream.
Let the dip rest for 10 minutes before serving to allow the flavours to meld.
Serve with fresh crudités, toast, flatbread or as a spread for sandwiches.

https://cooktogether.com/recipe-items/aubergine-and-sun-blushed-tomato-dip/

Buckwheat and Artichoke Salad

Servings : 4
Cook Time : 00:15 Min

Chocolate Oat Seed Cookies

Servings : 2
Cook Time : 00:15 Min

Baked Cottage Cheese and Blueberry Cakes

Servings : 2
Cook Time : 00:20 Min

Salmon and Shiitake Noodles

Servings : 2
Cook Time : 00:10 Min

Shiitake Mushrooms with Eggs

Servings : 2
Cook Time : 00:30 Min

Tempeh and Lentil Stew

Recent Recipes

Buckwheat and Artichoke Salad

This buckwheat and artichoke salad is a light, fresh dish...

Recipe by Dinna |
Chocolate Oat Seed Cookies

These chocolate oat seed cookies are easy to make. They...

Recipe by Dinna |
Baked Cottage Cheese and Blueberry Cakes

These baked cottage cheese and blueberry cakes are a simple,...

Recipe by Dinna |
Salmon and Shiitake Noodles

This salmon and shiitake noodle dish is a light, wholesome...

Recipe by Dinna |