Eggplant and Kale ‘Super’ Dip

Sep 8, 2016

Farmhouse news

Eggplant and Kale ‘Super’ Dip

Tucker's Natural make deliciously crispy crackers and snacks - perfect for dipping. They know their dips and this recipe is a real winner. Packed with flavour this 'super' dip is not only full of tasty roasted eggplant but is also very nutritious too.


1 eggplant

2 tablespoons olive oil

Pinch ofpink salt

2 cloves of garlic

1 large handful of kale, steamed

2 tablespoons tahini

1 teaspoon cumin

1 pinch of pink salt

Dash of water (optional, for consistency)

Handful of chopped fresh coriander


1. Preheat the oven to 180C.

2. Roast the eggplant and garlic in the olive oil and a good pinch of pink salt for about 30 minutes.Once roasted, remove from oven to cool and blend in a food processor.

3. Once the eggplant and garlic are of a smooth consistency, add the remaining ingredients to the food processor and continue blending until fully combined.

4. If required, add water to achieve your desired consistency.

5. Mix coriander through before serving. This dip is perfect with Tucker's Natural Quinoa Multifibre Snacks.

Recipe kindly provided by Tuckers Natural