Roasted Eggplant Dip – From Nourishing Traditions

Eggplant is one of those vegetables that people either love or hate. Part of loving them is knowing what to do with them! There is always the good ‘ole standby of Eggplant Parmesan, but after a while that gets a little boring. Enter Roasted Eggplant Dip, otherwise known as Baba Ganoush (or Baba Ganouj, depending on how Greek or Lebanese you are). Since I’m 100% Dutch, I’ll stick to “Roasted Eggplant Dip”.

I have never made this dip before but I had a few eggplants and needed something new to try. Whenever I am in the mood to try something new, I head on over to the cookbook shelf and pull out my Nourishing Ways cookbook. It never fails. The recipes are nourishing and delicious. Every Real-Food-eating household needs to have one of these.

So, I made this a couple days ago and ate the whole bowl myselfNo joke. I am usually a hummus girl (LOVE this recipe for Homemade Hummus), but I might have been converted. I ate it on cucumbers….and then dipped some organic organic tortilla chips in it. It is REALLY good. I suggest you go to your local farmer’s market this weekend and see if anyone has local, fresh (organic if possible) eggplant. Otherwise, head to the store so you can make this!

Here’s the ingredient list from Nourishing Traditions:

3 large eggplants

1 Tablespoon sea salt

2 cloves garlic, mashed

juice of 4-5 lemons (or lemon juice, 2 Tbsp = 1 lemon)

1 cup tahini

2 Tablespoons extra virgin olive oil

dash of cayenne pepper


Prep was super easy. I actually only had 1 large eggplant and 2 smaller ones, so I halved this recipe. First I poked some holes in the eggplants with a sharp knife. Then I roasted the large eggplant in a 350 degree oven for about 50 minutes, putting the 2 smaller ones in with 30 min left. After they were soft, I removed them from the oven and let them cool before peeling them. Once peeled, I chopped up and put in a colander over my sink and sprinkled with the salt. I let it sit per the original recipes’ instructions for about an hour, in order to draw the water/moisture out of the cooked eggplant. After that, the rest was easy – I put everything into my food processor and blended well. Then I enjoyed it – the WHOLE bowl.

This was shared at: Freaky Friday, Fill Those Jars Friday, Friday Favorites, Fresh Bites Friday, Crafty Confessions, Snacktime Saturday, Wellness Weekend, Melt in Your Mouth Monday’s


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