Can you believe it is the end of August?! I can’t… Help!
For most of you that follow along with me, you know that I am getting married in December. And while I’m soo very much excited, I have one question… What the hell happened to this year?! It literally has flown by.
Currently I’m counting down the days until my bachelorette party weekend. My very best girlfriends and I are headed to take over Seattle and conquer all the wineries. And I literally cannot wait. CAN NOT. Anywho, let’s taco bout this roasted eggplant dip, cuz that is why you all are here… right? Side note: Seattle- Prepare yourself.
I’m not telling you to say goodbye to hummus, but this roasted eggplant dip is what summer dreams are made out of.
Now those of you who are into Mediterranean food, will be thinking hmmm this “roasted eggplant dip” sounds awfully similar to a baba ganoush recipe. And while you maybe right, there is one major difference. I have opted to roast my eggplant, instead of char/smoke it. And you know what, it is a super delicious summer dip.
I’m talking bbq’s, pool days, summer snacks, sandwich spread, heck this roasted eggplant dip would even be delicious tossed into a pasta salad! For today’s recipe, I served it along side some crudite because cough, cough the above mentioned bachelorette festivities. Your girl has got to look good in the bride bathing suit, you know what I’m saying? Which leads me to my next point…
This Roasted Eggplant dip is like the epitome of health.
Paleo, Whole30, No Sugar, No dairy, and contains healthy fats. So do what you love and eat this baby all summer long.
Other side note: Simple Mills has an amazing paleo bread mix, I included the link below because if you are following a no gluten, no dairy food plan you will want this up in your cupboard now.
Roasted Eggplant Dip
- 2 Large or 3 Small Eggplants, stems removed cut in half lengthwise
- 3 tbsp Tahini
- 3 tbsp Olive Oil
- 1/4 tsp Cumin
- 1 1/2 tsp Salt
- 1/4 cup Lemon, juice
- 3 Cloves of Garlic, minced
- 1/4 cup Parsley Chopped
- Veggies of Choice and Pita for Serving
Heat oven to 425 degrees
Sprinkle eggplant with salt and allow to sit for 10 minutes, using paper towel remove any liquid that accumulates
Season cut side of eggpplants with olive oil and salt
Roast cut side down in oven for 25-30 minutes, until roasted on bottom, allow to cool to be able to handle
Scoop out eggplant flesh
Using paper towel or mesh-strainer removed any additional liquid that has accumulated from the eggplant flesh
In a food processor add roasted eggplant, tahini, olive oil, cumin, salt, lemon juice, and minced garlic
Pulse until desired consistency- I wanted mine smooth
Top with chopped parsley
Serve with veggies and pita, spread on a sandwich and enjoy!