Recipe by My Kosher Recipe Contest

Sweet and Tangy Eggplant Dip

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

1 Hour

No Diets specified

Submitted by Tobi Fisher RDN


The sweetness from the eggplant combined with the tanginess from the pickles creates a flavor profile your taste buds won’t regret! This 6 ingredient eggplant dip is super easy to make and pairs great with bread, crackers, and even fish!


Main ingredients

  • 1 medium eggplant, cubed

  • 1/2 tbsp. salt

  • 1/3 c. olive oil (or oil of choice)

  • 1 purple onion, chopped

  • 2 tbsp. brown sugar

  • 2 tbsp. ketchup

  • 2 tbsp. rice vinegar

  • 1 pickle, chopped


Prepare the Dip


In a large bowl, salt the cubed eggplant and let sit for about 1/2 hour or until the eggplant has released a sufficient amount of water. This step is super important because it allows the eggplant to fry and brown evenly. To dry it, pat the eggplant down with a paper towel.


Heat the oil in a large skillet and add the eggplant. Fry on medium heat. Constantly stir the eggplant to allow it to brown evenly.


Once the eggplant has turned a nice dark brown color, turn the heat to low and add the chopped onion. The onion should be added only at the end, because you want it to fry very briefly to leave some bite in it.


Stir in the ketchup, rice vinegar, and brown sugar.


Turn the flame off and add the chopped pickle.

Sweet and Tangy Eggplant Dip

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