the best easy sweet potato eggplant dip recipe

The best easy sweet potato eggplant dip recipe.
Jump to Recipe

The best easy sweet potato eggplant dip recipe is a colorful healthy and delicious vegan dip for any occasion.

Dips are the perfect allrounder to have in the fridge. Once made and put in a jar, it can be used for breakfast, snacks, lunch, and dinner.
This delicious sweet potato eggplant dip is amazing. You can dip veggies in it, Make a delicious pasta sauce, use it as a sandwich cream and use it for so many more things.

But the best easy sweet potato eggplant dip is not only delicious it is also super healthy and a nutritional bomb. Another good thing is that it is a super simple recipe. It is super fast prepared and no cooking involved as we are going to use the oven.

simple roasted sweet potato eggplant dip recipe

the best easy sweet potato eggplant dip recipe

The best easy sweet potato eggplant dip recipe.

Preptime: 5min

Cooktime: 32min



Ingredients for the recipe:

1red bell pepper
1red onion
1sweet potato (about 400g)
1garlic clove
2tspgrounded coriander
2tspgrounded smoked paprika
3tbspolive oil
Copy the ingredient list to the devices clipboard Click to copy the ingredients as a list to your devices clipboard! Then for example you can paste to your notes app / shopping list!
Click on a list item to cross out what you already finished
  1. Preheat the oven to 200°C.
  2. Peel the onion and sweet potato.
  3. Cut the onion, bell pepper, and sweet potato.
  4. Put everything on a baking sheet. The unpeeled garlic clove too.
  5. If you like you can peel and cut the eggplant as well. If not, put the whole eggplant on the baking sheet as well.
  6. Pour some olive oil over the vegetables.
  7. Bake for 30 minutes and take it out of the oven.
  8. If not peeled, cut the eggplant in the middle and take the flesh out with a spoon.
  9. Peel the garlic clove.
  10. Add everything to a blender or food processor. Don’t forget to add the juice, that remains on the baking sheet, too.
  11. Add the lemon juice, cashew butter, and spices.
  12. Blend for about 2 minutes or until it’s creamy.
  13. If needed add 3 tbsp cold water.
  14. ENJOY!

about me

Author of Cocos Tasty World, Coco
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.

More about me

Have you made this recipe?

the best easy sweet potato eggplant dip recipe

Help us by rating the recipe!


5 star
4 star
3 star
2 star
1 star

0 average based on 0 reviews.

I have read and I accept the Privacy Policy*
Be the first to rate this recipe!


© Copyright 2024 Cocos Tasty World GmbH