Your whole food, plant-based life.

Eggplant Chips with Cucumber Dip

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 with Cucumber Dip

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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  1. Alyssa wrote on August 21, 2013

    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.

  2. Linda william wrote on January 22, 2013

    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 wrote on January 22, 2013

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

  3. Kenda wrote on May 23, 2012

    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!!

  4. Heather wrote on February 6, 2011

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

  5. Tina wrote on February 5, 2011

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

  6. Betsy wrote on February 4, 2011

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

  7. ramona wrote on February 4, 2011

    yum. have to try it.

  8. Lisa wrote on February 3, 2011

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

  9. Aria Nicole wrote on February 3, 2011

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

  10. Andrew Lister wrote on February 2, 2011

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

    Love the site!!!

    • Susan wrote on February 2, 2011

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


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