Baba Ganoush (Roasted Eggplant Dip)

Looking for a new dip for your veggies? Try baba ganoush – a signature Middle Eastern roasted eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic.
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenBaba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

My favorite part of this dip is the smokiness that the dish brings when roasting the eggplant. I additionally roasted the garlic for this dip too. Have you ever roasted garlic before? It adds that same smokiness but also a subtle sweet flavor. Simply add cloves of garlic (you can even do the whole head of garlic at once!) in a little tin foil pouch, drizzle with some olive oil and sprinkle a little salt and pepper. Seal up the foil and roast along with the eggplant. This will also help incorporate the garlic flavor throughout the dip because it is much easier to blend since it is softer when you puree the dip.

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenI picked up a bunch of eggplant at my last farmer’s market visit. It’s been sitting in my refrigerator because I just couldn’t decide what to make. I had so many recipe ideas running through my head. #foodbloggerproblems
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenMy extended family decided this year to do a big fantasy football draft. It was pretty entertaining. One thing about our family is that we are all very loud. So all of in the room trying to have an organized fantasy draft = chaos. Everyone was just talking over each other, but once we figured everything out, everyone picked their teams. Wish me luck this season!

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenBaba ganoush is very similar to hummus, but instead of chickpeas being the base, roasted eggplant is. Don’t skimp on the tahini (ground sesame seeds). It really adds that extra boost of flavor, plus heart healthy unsaturated fats.
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen
You can use baba ganoush like in any application where you would use hummus. Spread it on a sandwich instead of mayo. Swirl it in to mashed potatoes or mashed cauliflower to kick it up with some flavor. Or just simply dunk with your favorite veggies or pita chips.

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

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Baba Ganoush (Roasted Eggplant Dip) in a white bowl

Baba Ganoush (Roasted Eggplant Dip)

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 large eggplant
  • 4 cloves garlic
  • 2 tablespoons tahini
  • 1 lemon, juiced
  • 1 tablespoon parsley
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to (high) broil.
  2. Slice eggplant into 1/4 inch rounds and place on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
  3. On a small piece of tin foil, add the garlic cloves, drizzle over 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Loosely wrap the foil around the garlic. Place the wrapped garlic on the baking sheet with the eggplant.
  4. Broil for 5 minutes, turn eggplant and broil for an additional 5 minutes. Turn broiler off, but do not remove eggplant from the oven. Heat oven to 350 degrees and roast for an additional 25 minutes.
  5. Remove from pan, wrap the rounds in foil to lock in moisture; let sit for about 5 minutes.
  6. Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Add the roasted garlic tahini, lemon juice, remaining 1 tablespoon olive oil, and parsley. Process until smooth and creamy. Season with salt and pepper.
  7. Garnish with additional parsley. Serve with pita chips and veggies.

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Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

Raspberry Lime Chia Jam

Skip the jarred stuff and make your own sweet and tangy Raspberry Lime Chia Jam. It’s great to spread on toast, stir in yogurt, or top on waffles in place of syrup.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenIt’s peanut butter jelly raspberry lime chia jam time! Maybe we should stick to the original phrase, but I definitely encourage you to think outside the box and try this raspberry lime chia jam. It has a sweet and tangy flavor your tastebuds will love, plus an extra boost of fiber from the chia seeds.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchen

Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenI was at the diner with my friends and I ordered my favorite omelette with mushrooms, spinach, tomatoes, and feta cheese with rye toast (dry) on the side. Along with my toast came the selection of jellies, jams, and marmalades which brought up the question – what’s the difference between each of them?
Jam – Jam is made of crushed fruits that are then cooked with sugar, pectin, and acid until the fruits reach a spreadable consistency. Jam has an organic shape to it, and often has chunks of fruit in it, which also can contain seeds if they fruit has them. In addition to being a spread, jams are also good for fillings.
Jelly – The fruit contained in the form of jelly is the fruit’s juice. The fruit is crushed and cooked so the juice can be extracted. It is more gelatinous and easier to spread. It’s main ingredients are fruit juice, pectin, an acid, and sugar. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.
Marmalade – The word marmalade is french, meaning “citrus preserves”. Marmalades are cooked with the fruit’s peel and pulp for a long time, and traditionally do not use pectin. Marmalades are usually made with citrus fruits, like oranges, lemons, limes, or grapefruits, and are often used as spreads or glazes.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenA homemade jam like this can be a great addition to sweeten up meals/snacks with wholesome fruit and to help trim back on added sugars.
– Opt for plain yogurt, instead of flavored yogurt, and add a tablespoon of jam to sweeten it up
– Warm up a tablespoon of jam and drizzle over pancakes or waffles in place of syrup
– Opt for plain oatmeal and stir in a tablespoon of jam
– Simply spread jam on a piece of whole wheat toast
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchen

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raspberry lime chia jam on rye bread

Raspberry Lime Chia Jam

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 8 mins
  • Total Time: 8 mins
  • Yield: 16 1x

Ingredients

Scale
  • 2 cups raspberries (fresh or frozen)
  • 2 limes, juiced and zested
  • 2 tablespoons chia seeds
  • (optional) 1 tablespoon coconut sugar

Instructions

  1. In a small pot combine the raspberries, lime juice, and coconut sugar (if using). Cook over low heat until the raspberries start to break down, stirring occasionally.
  2. With the back of a wooden spoon, mash the raspberries. Add the chia seeds and cook for another 1-2 minutes until the jam begins to thicken.
  3. Remove from heat. Stir in the zest.
  4. Let cool and spread on toast, stir in oatmeal, or top on waffles/pancakes.

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