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Spicy eggplant dip with wonton crackers


  • Prick the eggplant all over with a fork, put it on a plate and cook in the microwave on high for 6-10 mins until tender. Then cool a little, remove the stalk and peel, using a small knife. 
  • Then combine the lemon juice, Tahini, parsley and coriander with the sambal, seasonings, garlic, eggplant and olive oil in a food processor. Taste for seasoning. 
  • Heat the vegie oil in a wok (or deep non-stick pan) and fry the wonton wrappers, a few at a time, until crisp and golden. Then drain well on kitchen paper towels. 
  • Serve the dip in a small bowl with the wonton crackers on the side.
  • nb. The wonton crackers can be made in advance and served cold.


  • 1 eggplant, with stalk
  • juice of 2 lemons
  • 2 heaped tbsp Tahini
  • 1 heaped tbsp chopped fresh parsley
  • 3 tbsp chopped fresh coriander
  • ½ tbsp sambal oelek (or any other chilli paste)
  • sea salt & freshly ground pepper
  • 2 large garlic cloves, crushed
  • 2 tbsp olive oil
  • 12 wonton wrappers
  • vegetable oil for deep frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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