Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Skinny Dipping (Into Eggplant)

Skinny Dipping (Into Eggplant)
Eggplant Dip with Cucumber
Eggplant Dip with Cucumber

Who doesn’t love dip?! And who doesn’t love Eggplant? Well maybe a few of you? If you’re not an eggplant lover,  I think today’s recipe will change your mind.  This dip is tangy, rich and addictive but also healthy with lots of fiber.  Thick Greek yogurt and rich tahini add protein and richness and bright zippy pomegranate molasses  (one of my favourite “secret” ingredients!) make this dip stand out from the rest. Serve it with raw veggies, crackers or pita for dipping or let it replace  salad dressing with cut up cucumber.  Garnish with some pomegranate seeds and parsley and this is pretty enough for a crowd.

Roasted Eggplant and Cucumber Salad
Roasted Eggplant and Cucumber Salad

 

My eggplants are not ready in the garden yet (below a pic of mine flowering-totally gorgeous right?!?) but I found these at our local organic grocery store from Fiesta Greenhouse , a local greenhouse located only 10 minutes from my house.  Lately I’ve been thinking a lot about the importance of shopping and supporting local with the ongoing talks and threats of tariffs on imports.  No matter where you live, I think it’s really important to support your local growers and farmers <3

 

 

Eggplant Flower
Eggplant Flower

 

 

 

 

 

 

 

 

 

 

Roasted Eggplant Dip

Once the roasting is done, this dip is ultra quick and easy, just add all ingredients into a bowl and mash together!  Serve with raw veggies (especially good with cucumber), pita bread or crackers.
Quick Tip: If you are using your oven to cook something else, you can pop your eggplant in at the same time.  It won't char but as long as it cooks through it'll work just fine. 

*You can omit the yogurt if you cannot tolerate dairy or are vegan, it will just be a little less creamy tasting.

Ingredients

  • 1 Large Eggplant
  • 1 Garlic Clove Minced
  • 2 tbsp Tahini
  • 2 tbsp Greek Yogurt I used low fat
  • 2 tbsp Pomegranate Molasses
  • 1/2-3/4 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • Pomegranate Seeds For Garnish For Garnish
  • 2 tbsp Parsley For Garnish

Instructions

  1. Preheat your broiler or BBQ and then put whole eggplant in, letting it char each side, turning ever 5 minutes or so until it is charred all over and the inside is cooked and mushy. Remove and let cool enough to handle.
    Scooping Out The Cooked Eggplant
  2. Cut open eggplant and scoop into a bowl then add rest of ingredients except pomegranate seeds and parsley and mash with a fork or blend with a stick blender until desired consistency.  This can be rustic and chunky, relatively smooth or anywhere in between.  Taste and adjust salt and pepper. 
    Dip Ingredients in Food Processor
  3. Sprinkle pomegranate seeds on top and serve with pita bread or veggies or toss it with chopped up cucumber for a middle eastern salad.
    Healthy High Fiber Dip With Cucumber

Links to what I used:

My Cuisinart Mini Prep Food Processor

 

 


Related Posts

Use-It-Up Fruit Salsa

Use-It-Up Fruit Salsa

This fruit salsa recipe is made for using up overripe fruit or whatever fruit you have an excess of. The fruit is easily interchangeable-use oranges, melons, peaches or even strawberries, kiwis or grapes, whatever needs using up.

Beet Borscht Inspired By Grandma’s China

Beet Borscht Inspired By Grandma’s China

I am going to start this by saying borscht is one of my favourite soups.  For me, borscht is a comforting sweet and savory red beet soup, often with beef simmered until falling apart tender but there are many variations and I didn’t even realize […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.