Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Enjoy fresh, crispy vegetables with this spicy eggplant dip, and its chilli bite.
Serves: 6
Prep time: 10 mins
Cooking time: 30 mins
Ingredients
- 1 large eggplant
- 1 large potato
- 2 tbsp coconut oil
- 2 cloves garlic
- 2 tbsp tomato paste
- ½ tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground tumeric
- 1 tbsp dextrose powder
- Pink salt and black pepper
Method
- Preheat oven to 200℃ and place full eggplant onto baking paper in oven.
- Bake for 12 minutes, turn and bake another 12 minutes.
- Peel and dice potato, and steam or boil until soft, drain and set aside.
- Scoop flesh from eggplant and drain, pressing to remove water.
- Heat coconut oil in saucepan and all other ingredients except potato.
- Cook for 2-3 minutes, while stirring.
- Place into blender with eggplant and potato, and blend until smooth.
- Serve with vegetables or veggie crackers.
