I’ll start off with my update. By now I’m sure you’ve noticed I switched my domain name. Yay! Somewhat bittersweet though. I kind of really liked the name ‘eating with sporks’. It was different and seemed to carry some attitude behind it. I guess a lot like me. So why did I change it? Because it seemed most people could not remember the name. This really bothered me and drove me nuts! These days most domain names are not available, another reason why I went with something unique.
I’m in the early process of creating something new for myself, details will be shared in the months to come, and I started to think about changing my domain. Lucky for me, my first idea, ‘my daily bite’ was a free domain up for auction. It seemed for once the stars were aligned. After thinking about it for a day I knew I would feel foolish if I didn’t get it while it was free. So here we are. Welcome to my new page. In the weeks to come I’m going to update it a bit more to fit the new title, along with more exciting changes in the months to come.
Now let’s talk food. I love eggplant. It’s one of those veggies that doesn’t always get enough credit. It is part of the nightshade family, a category linked to common food intolerance/allergies. Even though I do have some issues with peppers, also a nightshade, lucky for me eggplant is a-ok! I love growing it in the garden to enjoy throughout the summer season.
Here I made a roasted eggplant dip. I typically use two or three eggplants, enough to make a big batch. There are a few different ways you can roast eggplant. During the summer I love to use the grill, charring the skin. If you have a gas stovetop you can also char the eggplant over the flame. Or you can use the oven, which is what I did for this recipe. I find the easiest way is to roast the eggplant halved, but you can do it whole if you prefer. I used rosemary sprigs during the roasting to add a little extra flavor. Once the eggplant is roasted just blend the flesh with some garlic, tahini, lemon juice, and a few seasonings. Super easy!
Roasted eggplant dip can be served with fresh veggies and pita to be enjoyed as an appetizer or snack. Or you can be like me and serve it with a chicken shawarma salad. Greens topped with shredded carrot, homemade chicken shawarma, eggplant dip, olives, gherkins, and whatever else you desire. So good!
Roasted Eggplant Dip
- 2 medium-large eggplants
- 4 large sprigs rosemary (optional)
- 1/8 cup olive oil + more
- 1 clove garlic
- 3/4 teaspoon cumin
- 1/2 teaspoon smoked paprika + more
- 2 1/2 tablespoons lemon juice (1-2 lemons)
- 2 tablespoons tahini
- 3 tablespoons chopped fresh parsley
- Preheat oven to 400°
- Slice off stem of eggplants and slice each lengthwise. Season flesh with s&p and coat all sides with a bit of olive oil. Lay cut side down on a nonstick baking dish placing a sprig of rosemary under each half. Roast 15-20 minutes or until flesh is soft and skin is browned. Remove from oven, discard rosemary, place eggplant halves in a large glass bowl, and cover with plastic wrap to seal. The steam will allow for easy skin removal.
- Once cooled about 15 minutes, scrape fresh from skins and place in a food processor. Add 1/8 cup olive oil, garlic clove, cumin, 1/2 teaspoon smoked paprika, lemon juice, tahini, and s&p – probably 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Blend well until smooth. Taste and add more lemon juice or seasonings if desired. Lastly quickly pulse in parsley.
- Served in a large bowl topped with a few dashes of paprika, 1-2 tablespoons of olive oil, and garnished with sliced gherkins.