Eggplant Chips with Cucumber Dip

by Susan on February 1, 2011

I know I have hit on a really good raw food recipe when I can barely get the dish photographed because I want to eat it. So, if I tell you I should have taken more pictures of this one, you get the drift. The flavors compliment each other beautifully. The spicy chips love the cool cucumber dip. And the final addition of cumin to the cucumber dip (thanks Mom) was the perfect touch. These make a great appetizer, meal or beautiful addition to your entertaining raw  food recipe collection.

Eggplant Chips

  • 2 eggplants, peeled and sliced thin
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 tablespoon agave nectar  (or liquid sweetener of your choice)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle

1. Place sliced eggplant in bowl.

2. Mix all of the rest of the ingredients together, pour over eggplant.

3. Marinate over night, stirring occasionally to coat.

4. Dehydrate at 145 for 1 hour, reduce heat to 116 and dehydrate until crisp, about 6-8 more hours. (Don’t worry about starting at a higher temperature. The food never gets to that temp and is still raw.)

Cucumber Cumin Dip

  • 1 cup cashews, soaked overnight, drained and rinsed
  • Young thai coconut, flesh from
  • 1/4 to 1/2 cup water
  • 1/2 lemon, juice from
  • 1 clove garlic
  • pinch Himalayan Salt and pepper
  • 1 cup cucumber, diced to 1/4 inch pieces
  • 1 teaspoon cumin
  • 1 tablespoon parsley

1. Place cashews, water and coconut flesh, lemon juice and garlic in food processor. Process until smooth.

2. Remove from food processor to bowl. Mix in salt and pepper (to taste), cucumber, cumin and parsley.

3. Serve with eggplant chips.

For more great appetizers check out the recipe list here: Rawmazing Recipes

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{ 18 comments… read them below or add one }

Jennifer and Jaclyn @ sketch-free vegan February 1, 2011 at 8:25 pm

cool! eggplant would make perfect chips!

Jane Plass February 1, 2011 at 9:19 pm

Sounds good! I’ll have to try this.

Linda McMullen Marcy February 2, 2011 at 11:02 am

Yummy, I can not wait to try it & YES it looks so tempting.

Cliff Champion February 2, 2011 at 11:49 am

I love that this is so simple! I can’t wait to give it a shot. Thanks!

-Cliff

Ida Friedman February 2, 2011 at 11:55 am

Is the “water” in the recipe coconut water? Or did you reserve that for other uses and just use regular water?

Susan February 2, 2011 at 12:03 pm

Water: you can use the coconut water or regular filtered water.

Andrew Lister February 2, 2011 at 2:36 pm

About how much coconut flesh? I think there’s a typo it just says “flesh from” with no number

Love the site!!!

Susan February 2, 2011 at 2:39 pm

Sorry that wasn’t clear… Young Thai Coconut = 1 coconut. SIngular. It is about 3/4 cup.

Aria Nicole February 3, 2011 at 3:08 pm

Love how simple this is and I can’t wait to try it, thanks for sharing!!!

Lisa February 3, 2011 at 9:14 pm

I’m going to be trying this one tomorrow. It looks great! Will let you know how it turns out. Thanks

ramona February 4, 2011 at 4:23 am

yum. have to try it.

Betsy February 4, 2011 at 4:16 pm

The dip sounds delicious! I love unique uses of coconut!

Tina February 5, 2011 at 6:21 pm

Yumm… Love eggplant. These sound delicious. Can’t wait to try them.

Heather February 6, 2011 at 3:07 pm

I just made the dip and it is delicious. Thanks for the recipe. I also added minced scallions and minced dill.

Kenda May 23, 2012 at 10:20 pm

Hi Susan! Love your website and all the great recipes. The one for the eggplant chips I have a question about? After you peel it, do you slice it horozontally down the middle before then slicing off strips? Do you ever do any videos for any of your recipes? Thanks for your help!!

Linda william January 22, 2013 at 6:41 am

Hi, Susan, I just read about raw food and would like to try it out. I love your eggplant receipe. One question I don,t understand what you mean by dehydrate? Do you bake in the oven. Thanks

Susan January 22, 2013 at 2:59 pm

No, you dehydrate it in a dehydrator. :-)

Alyssa August 21, 2013 at 6:27 pm

What do you think would be a good substitute for the fresh coconut flesh? Even though I live in Hawaii, its sometimes hard to find fresh coconuts at the grocery store.

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