I made this dish for Juliana Jade and I during our fermenting party, and since then I have been asked repeatedly by family and friends to post the recipe on our blog. I love to pair this dip with Mimi Kirks dehydrated corn chips. But I am sure that it would also go well with a flat bread a raw wrap, a flax cracker, or veggies. Everything is raw in the recipe except for the eggplant. You can make this recipe raw by coating the eggplant chunks in olive oil and placing them in the dehydrator over night.
6 small indian eggplants (cut into chunks)
1 tbsp grape seed oil
1 tbsp olive oil (or more if you like)
2 cups frozen mango
3 tbsp ground cumin
1 tbsp tumeric
1 tsp mustard powder
1 tsp ground ginger
1 tbsp fenugreek
1 clove garlic
2 tbsp pure maple syrup
2 dried chillies
1/4 tsp himalayan salt
2 tbsp apple cider vinegar
Place the eggplant in a pan with the grape seed oil and stir fry on low heat for 10 minutes.
Place all of the ingredients, including the eggplant in a high speed blender or a food processor and combine until the mixture is smooth and creamy.
Store the dip in the refrigerator. I don’t know how long it will last, because we seem to eat it within the first couple of days!!!