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


  • 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


  • 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.



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