Eggplant Dip

Eggplant Dip

Prep Time10 mins
Cook Time40 mins
Servings: 4


  • 2 medium eggplants
  • 2 tbsp olive oil
  • 3 minced garlic cloves
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt some extra salt for eggplant prepping

Cashew Cream

  • ½ cup raw cashew
  • ½ cup water


  • Start by peeling and thinly slicing the eggplant.
  • Arrange the eggplant slices on a towel and salt. Leave for about 15 minutes. This will remove the excess water/bitterness.
  • Rince the salted eggplant slices well and dry thoroughly between two clean absorbent towels.
  • Add the olive oil to a pot or deep pan and cook the eggplant for a few minutes, then close the lid for about 20-30 minutes on low, stirring occasionally.
  • Meanwhile, blend the cashew with water until creamy.
  • Add the minced garlic to the eggplant and stir.
  • Add the spices to the eggplant and stir.
  • Use the spatula to mash the eggplant until it fully cooks and blends.
  • Add the cashew cream to the eggplant and mix.
  • Garnish with carmelized onion, and serve the dip with pita bread!