• 3 persons

  • 40 minutes

Thai aubergine dip


  1. Cook 1 graffiti aubergine in water for 20 minutes. Leave to cool in a colander.
  2. Peel the skin off the aubergine and mash the flesh with a fork. Heat the oil in a small frying pan and fry the garlic for 1 minute.
  3. Add the mashed aubergine, cumin, coriander, coconut cream, salt and pepper to taste, and slightly reduce for 4-5 minutes.
  4. Spoon the dip into a dish and leave to cool to room temperature. Garnish the dip with the coriander or basil.

Delicious as a dip with cassava krupuk and/or paprika strips.


  • 1 graffiti aubergine
  • 2 garlic cloves, finely chopped
  • 1 tbsp coconut oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 50 ml coconut cream
  • Salt and red pepper
  • 2 tbsp coarsely chopped coriander or basil leaves