Recipe 30 - 🍆 This eggplant dip is based on the traditional baba ganoush dish – but with fewer calories and MORE great taste.

⭐ The eggplant will cook down pretty quickly – stir it occasionally to keep all of the delicious spices incorporated.

✅ Try it and let me know what you think! Serve with cut-up veggies or gluten-free pita.

What You'll Need

Makes about 8 servings

  • ¼ cup extra-virgin olive oil
  • 2 medium eggplants, peeled and cut into 1-inch (2.5 cm) pieces
  • 4 medium garlic cloves, minced
  • Juice of 1 lemon
  • 1 tbsp honey
  • 1 tsp sea salt
  • ¾ tsp smoked paprika
  • ½ tsp each cumin and black pepper

For topping:

  • ¼ cup chopped fresh parsley
  • ¼ cup sesame seeds

What To Do

Heat the oil in a large saucepan over medium heat. Add the eggplants, garlic, lemon, honey, salt, and spices, stirring well to combine. Cover and cook for about 25-30 minutes, until the eggplant is tender.

Remove the heat and keep covered. Let stand for another 5-10 minutes, and using a potato masher or fork, mash any large pieces of eggplant. Stir, and transfer to a serving dish. Sprinkle with parsley and sesame seeds. Enjoy!

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