Roasted Eggplant Dip

To tell you the truth, my daily meals are boring. With my hectic schedule, there isn’t much variety in the spice of my life right now. I stick to a lot of hearty soups, stews and steamed veg mixtures to keep me full and nourished.

Last week, I was in the grocery store and decided I needed to switch things up a bit. Eggplant isn’t a vegetable that’s normally in my diet. It’s a member of the nightshade family of plants, which can induce inflammation, so I tend to stay away from it.

Despite its inflammatory properties, eggplant is a very healthful food. It’s got a wide array of vitamins and minerals and is especially high in a phytonutrient called nasunin, a potent antioxidant that fights free radicals, protects brain cells from damage and improves circulation by chelating excess iron.

So once in a while, I have a little craving for it and indulge myself.

This roasted eggplant dip is a breeze to make and is simple and creamy. The raw garlic definitely gives it kick – if that’s not your thing, then feel free to roast the garlic instead.

How do you dig yourself out of a food rut?

Roasted Eggplant Dip
Prep time
Cook time
Total time
Gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Recipe type: Dip
Serves: 4
  • 1 eggplant
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp cumin
  • ¼ tsp salt
  1. Preheat the oven to 350 degrees F.
  2. Cut the eggplant in half, then place it face down on a baking sheet lined with a silpat or parchment paper. Rub the olive oil on top of the eggplant.
  3. Roast in the oven for 35-45 minutes, or until the eggplant can be easily pierced with a fork.
  4. Once the eggplant has cooled, toss it into a food processor with the remaining ingredients and blend until smooth. Taste and adjust seasonings as needed.


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4 Responses to Roasted Eggplant Dip

  1. Danielle March 26, 2012 at 6:22 am #

    Sounds tasty… When in a food rut I find walking around the grocery store/market often helps for inspiration! Trying out a new vegetable, fruit. Especially as the weather gets warmer – produce at farmer’s markets is awesome!

    I splurged a few weeks ago and bought a spiralizer – that has brought a lot of fun to vegetables and encouraged me to make some raw creations!

  2. Veronica March 27, 2012 at 1:37 am #

    Mmm, I love baba ghanoush! Actually, I used to dislike it until I made it myself. As with most foods, homemade is much better! Pinterest is a great food rut cure-there is so much inspiration to be found!

  3. emmycooks March 27, 2012 at 10:29 pm #

    That sounds great! When I am in a cooking rut I dig into my cookbooks and instantly have 10 things I want to make.

  4. lucylox April 3, 2012 at 12:53 pm #

    I’ve nominated your great blog for The Versatile Blogger Award. Just follow this link