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?
- 1 eggplant
- 2 tbsp olive oil
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp cumin
- ¼ tsp salt
- Preheat the oven to 350 degrees F.
- 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.
- Roast in the oven for 35-45 minutes, or until the eggplant can be easily pierced with a fork.
- 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.