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The best spicy salsa dip with Eggplants (vegan)

a quick spicy salsa dip loaded with garlic flavors, creamy tomato sauce, and tender roasted eggplants. This vegan salsa sauce is a life-changing recipe that goes with everything. Serve with tacos, chips, or topped on pasta for a great easy vegan dinner
If you’re looking for a quick spicy salsa dip loaded with garlic flavors, creamy tomato sauce, and tender roasted eggplants then you have come to the right place. This vegan salsa sauce is a life-changing recipe that goes with everything. Serve it as a dip with chips, slather it in a sandwich, or plop it on your pasta. It’s so good you will want to eat it on everything.
The best spicy salsa dip with eggplants is a game-changer. A completely delicious, spicy sauce kind of game-changer. Think tender, almost creamy roasted eggplants (aubergines for my UK readers) bathed in a garlicky tomato sauce. It doesn’t get much better or quicker than this AMAZING quick salsa dip
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 30 minutes
Serving Size 2 cups

Ingredients

  • 1 15oz can Fire-Roasted Canned Tomatoes
  • 2 tbsp Tomato Paste
  • 2 tbsp Olive Oil
  • 1 Eggplant (Aubergine)
  • 3 cloves Garlic Minced or finely chopped
  • 1 Red Onion Diced
  • 1-2 tsp Sriracha Sauce Depending on how spicy you want it
  • 1 tbsp Balsamic Vinegar
  • ¼ tsp Salt More to taste if needed
  • 2 tsp Smoked Paprika
  • 1 tbsp Maple Syrup or sugar to taste
  • 1 cup Fresh Herbs Basil, Cilantro, or Parsley (chopped)

Instructions

  • Preheat the oven or heat the grill.
  • Cut the eggplant into 1” slices and brush with olive oil. Place them on a lined baking sheet. Season with smoked paprika and salt. 
    Bake or grill the eggplants until they are tender, grilled, and turning golden and lightly crispy at the edges.
  • Get out your food processor and add the red onion. Pulse until the red onion is finely chopped. Next, add the roasted eggplants, minced garlic, fire-roasted tomatoes, and seasoning, and pulse until the salsa is still a little chunky. 
    Scrape the salsa into a pot and heat to a simmer. Add half of the fresh herbs and let the salsa simmer for a few minutes. Taste test and add more salt, maple syrup, or sriracha if needed. 
  • Remove from the heat and scrape the salsa into a clean bowl. Stir in the rest of the fresh herbs and serve.
    Enjoy. 

Notes

Store in the refrigerator in a clean covered airtight container for up to 5-7 days.