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.




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  1. Aria Nicole wrote on February 3, 2011

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

  2. 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.

  3. Susan wrote on February 2, 2011

    Water: you can use the coconut water or regular filtered water.

  4. Ida Friedman wrote on February 2, 2011

    Is the “water” in the recipe coconut water? Or did you reserve that for other uses and just use regular water?

  5. Cliff Champion wrote on February 2, 2011

    I love that this is so simple! I can’t wait to give it a shot. Thanks!


  6. Linda McMullen Marcy wrote on February 2, 2011

    Yummy, I can not wait to try it & YES it looks so tempting.

  7. Jane Plass wrote on February 1, 2011

    Sounds good! I’ll have to try this.


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