This Healthy Babaganoush recipe is fresh, smoky, creamy, and just plain delicious. This will become your new go-to dip for barbecues, picnics, and everything in between.
Eggplant is one of my favorite vegetables. And eggplant dips… well, I just love them. I guess that’s why babaganoush has always been a go-to dip for me. But, I never used to make it myself. I’d buy it at a Mediterranean restaurant or a deli, or wherever I could find it. For some reason, I had no problem making my own hummus, but when it came to making a Healthy Babaganoush, I never gave it a second thought.
And then I tried it.
And it was awesome.
And I saw how easy it is.
Really. It couldn’t be easier. Roast the eggplant. Put everything in the food processor. Whiz it up. Done. Sooooooo good…
Everyone needs an easy go-to dip in their cooking repertoire. This is it. There are only a few ingredients and the processor does the heavy lifting… and it’s good for you!
My sister-in-law’s family used to own a restaurant and they made the best babaganoush. So every time we’d go to their house, I would hope that there would be a big bowl of this creamy eggplant dip on the table. Sometimes I lucked out lo and behold it would be there. I’m not sure why I never attempted to make this on my own… usually, if I like something I make it myself, especially if it’s something simple. This dip always tasted so good that I guess I never realized how easy it is to make it myself. I feel like I have a big “L” on my forehead for not having realized this until now. Oh well, better late than never.
So, don’t be like me… make it now. You won’t be sorry.
My favorite thing to dip in this Healthy Babaganoush is big fat homemade sourdough croutons — I almost always have these on hand. And radishes… it’s so good with radishes…
In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. Isn’t it awesome when healthy food is actually really delicious?What an awesome way to use food as medicine.
And, if you are looking for another healthy dip recipe, try my Vegan Spinach Artichoke Dip.
Here are some of the healing ingredients in this Healthy Babaganoush recipe:
In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Sesame seeds have many great nutritional benefits. They are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).
Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.
- 2 medium eggplants, sliced in half vertically
- 3 medium garlic cloves, minced
- juice of one large lemon
- ¼ cup tahini
- salt, to taste
- ⅓ cup extra virgin olive oil, plus 2-Tbs to rub on the eggplant prior to roasting
- pinch of cumin
- pinch of smoked paprika (or traditional paprika), optional
- chopped cilantro or parsley, for garnish
- Preheat the oven to 450°F or 425°F if using a convection setting.
- Rub the cut sides of the eggplant with the 2-Tbs oil.
- Place the eggplant, flesh-side down, on a baking sheet lined with parchment paper. Roast in the oven until very soft, about 50 minutes.
- When soft, scoop the eggplant flesh into a food processor.
- Add the rest of the ingredients (except the paprika) into the processor with the eggplant. Whiz it up until creamy, but not watery. I like to leave a few small chunks in mine.
- Sprinkle the top with paprika and cilantro or parsley.
- Spoon it into a pretty bowl, and enjoy with croutons, bread, or veggies.