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Spicy Smokey Eggplant Dip

Who else hates saying Baba Ganoush??

No matter what you want to call it. This dip is amazing, and for those of us who can’t tolerate dairy and/or dislike hummus it’s a great way to get your dip fix in during the great snaking Renaissance, more commonly referred to as the stay at home order. 

It’s easy and delicious and also...

  • gives you a dose of healthy fats (which help your body absorb all that extra zinc you’re taking).

  • is a good source of selenium which helps to decrease inflammation.

  • can help to regulate digestion.

  • is high in iron helping to produce healthy red blood cells to keep you feeling energized and fighting lethargy.

And as a bonus it requires minimal ingredients, most of which you probably already have on hand.


Spicy Smokey Eggplant Dip

-1 Eggplant

- 1 1/2 Tbsp Tahini Paste

- 1 Garlic Clove

-1 Tbsp Lemon Juice

- 1/2 Spicy Thai Chili Paste or Siracha

- Salt and Pepper

- Parsley

Cut Eggplant in half, lengthwise then cut the ends off of the eggplant. Heavily salt the flesh side of the eggplant halves and let sit for 30-45 minutes to sweat out some of the natural bitterness. Once the time has passed wipe the salt and excess moisture from eggplant halves.

Preheat oven to 425. Lightly grease a sheet pan with olive oil and lightly coat flesh side of eggplant with olive oil. Then place eggplant (flesh side down) on sheet pan. Cut slits into the eggplant skin to allow for venting while roasting. Drizzle the skin sides with olive oil before putting in the oven.

Allow eggplant to roast for 45 minutes, until eggplant is completely soft. The more charred the more flavor! Remove from oven and allow to cool completely. Once cooled, scoop out the flesh of the eggplant and put into a colander to drain any excess liquid for 5-10 minutes.

Once drained. Place the flesh into a food processor along with garlic, lemon juice, tahini paste, spicy chili paste or siracha (you can omit if you don't want the spice) and blend until creamy consistency is achieved. Salt and pepper as desired.

Once finished, place in an airtight container in the fridge for 3-4 hours to fully cool and allow the flavors to meld together. Serve with a drizzle of olive oil and some freshly chopped parsley.

Happy snacking! xo

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