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Warm Persian Aubergine Dip – Anti-Candida

Sun 22nd Jul, 2018 - 8:49am by Emma Cockrell

We all tend to get ‘stuck in a rut’ with our day-to-day meal ideas. Eating out and visiting friends can often be helpful in opening up new ideas. Many of these ideas and recipes can be adapted for a yeast-free and sugar-free anti-Candida diet, and this Aubergine Dip is one such dish.

A number of years ago a Persian friend took us for dinner to his favourite restaurant, specialising in authentic Persian cuisine. He chose from the menu for all of us – all we had to do was eat! Generally I have found the Mediterranean and Middle Eastern diets to offer a good cross section of foods which are allowed on the ‘anti-Candida’ diet, and this delicious meal was no exception.

One dish I particularly remember and have made on a number of occasions, having obtained instructions from my friend. It is a quick and easy recipe for a warm dip, based on aubergines. Use it as a sauce sprinkled with pumpkin seeds and served over cauliflower rice, or as a warm dip, scooped up with  cauliflower flat bread.

Warm Persian Aubergine Dip

Ingredients – to serve 4 as a starter dip – increase quantities if using as a main meal sauce.

  • 1 large, aubergine
  • 1 large onion
  • 3 cloves garlic
  • 1 yellow pepper
  • Extra virgin olive oil
  • 2 teaspoons ground cummin
  • 1 teaspoon ground corriander


  • Wash the aubergine, cut in half lengthways and place cut-side-down on a baking sheet.
  • Bake at 190 degrees celsius for 45 minutes, or until the aubergine skin is beginning to look crinkled and a little charred.

  • Scoop out the aubergine flesh into a bowl and mash well, or whizz in a food processor.

  • Finely chop the onion and pepper and fry in a pan with extra virgin olive oil and crushed garlic.
  • When the onions are looking translucent, add the spices, and cook for a further minute
  • Combine with the mashed /pureed aubergine flesh.
  • Stir well and serve!