Roasted Eggplant Dip – From Nourishing Traditions

Snacks & Appetizers, Vegetarian | September 27, 2012 | By

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

Comments

  1. Leave a Reply

    Young Nesters
    October 12, 2012

    Oh I’ve never tried making this at home myself before but I love to order it.  I’m usually a hummus girl too but I’ll have to try this one!  Thanks for sharing at Snacktime Saturday.

  2. Leave a Reply

    BrothersCat
    October 10, 2012

    I am in the eggplant lovers camp. A few years ago I bought Baba Ganoush from a Turkish gourmet market. I guess they leaned toward Greece.
    I wasn’t thrilled with it. I thought it dry and bland, but I’ll try your recipe. It sounds wonderful.

  3. Leave a Reply

    courtneylarking
    October 8, 2012

    I make something very similar to this and it is AMAZING – totally with you on devouring the whole bowl myself. 😉 The one thing I add that you don’t have in your recipe: smoked paprika! It gives it a nice little kick. (found you through Snacktime Saturdays!)

    • Leave a Reply

      RealFoodEater
      October 10, 2012

      @courtneylarking Oooh – smoked paprika! That sounds amazing! Thanks for stopping by!

  1. Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Diet, Dessert and Dogs - [...] Roasted Eggplant Dip (Babaganoush) from Real Food Eater. A creamy eggplant dip that’s perfect with-well, just about anything. Why…

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