Eggplant Mayo

12 February 2015

With flavours inspired by the middle east, this incredible dip is so tasty, low in carbs and is a fantastic compliment to many dishes, I love serving my eggplant mayo as an entre at dinner gatherings. This dip is completely dairy free and can be enjoyed along together with flax crackers, veggie chips, sweet potato fries or with veggie sticks.


2 large eggplants – baked and skins removed

4 tbsp. tahini

4 tbsp. rice milk

½ cup extra virgin olive oil

2 tbsp. freshly squeezed lemon juice

1 tsp. paprika

1 tsp. garlic

2 stalks spring onion finely chopped

3 tsp. Himalayan pink crystal salt

2 tsp. ground black pepper

3 tsp. dried organic mint

2 tsp. xylitol


Step 1:

Pre-heat oven to 180⁰C

Peel skin off whole eggplant

Place in oven and bake for approximately 20 minutes until

Once cooked completely remove from oven and allow to cool

Step 2:

Squeeze half a fresh lemon using lemon squeezer

Step 3:

Mash cooked eggplant in a large bowl

Step 4:

Place mashed eggplant, olive oil, lemon juice, tahini, garlic, xylitol, spring onion, salt, pepper, paprika and mint into food processor and blend until all ingredients are well combined

Mixture should have a light brown, thick and creamy appearance

Leave a little spring onion for garnishing

Step 5:

Scoop out of food processor using a spatula and place into small serving bowl

Step 6:

Garnish with remaining chopped spring onion, a sprinkle of paprika and a slice of fresh lemon

Serving Suggestion

Serve as an accompaniment to raw veggie sticks, as a topping over shawarma meat, falafel balls, or on flaxseed crackers


Yours in Health Always,



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