Baba Ganoush–The Healthy Dip

End of summer is eggplant overdose, because I always over plant and I forget I don’t eat a lot of eggplant.

Eggplant parm is tasty, freezes well–and is a epic pain to make.

Baba ganoush is easy, healthy, and I could eat it by the vat.

Use it as a dip, spread it on a sandwich, bring it to parties and give it away.

Even better–smoke the eggplant you use to make this to add that famous-chef touch.

Make up a plate of baba ganoush and hummus with some nachos and a few veggies to dip–and you’ve got a twenty-dollar restaurant meal.


  • 3 Roasted eggplants
  • 1/2 tsp salt
  • 1/4–1/3 cup olive oil
  • 1 clove minced garlic or 1-2 tsp garlic powder (**Pro tip: take an unpeeled clove and shave with a potato peeler or grate with a small-grate grater)
  • 2–3 T sesame tahini
  • 1/4 cup lemon juice
  • Parsley, oregano, roasted pepper, or cilantro to garnish


  1. Roast the eggplant until soft—if you smoke it it’ll be amazing, but you can use a drop or two of Liquid Smoke instead.
  2. Cool to room or fridge temp.
  3. Blend all ingredients in a food processor until smooth.
  4. Serve with chopped veggies, nachos, or anything, really.