Use up the last of the summer produce and create a Roasted Zucchini & Eggplant Baba Ganoush dip perfect for any backyard BBQs or Tailgate Parties!
Roasted Zucchini & Eggplant Baba Ganoush
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Transitions are always weird. This time of year I seem to find myself struggling with my wardrobe… I mean, do I pack up all of my summer sundresses, or let them hang out a little longer. And I mean, can we talk about the quest to find the PERFECT pair of peep toe booties? Oy vey!
It’s always a strange time in the kitchen, too. Are we all about the apples, cinnamon, and pumpkin? Or do we stick to corn, zucchini, and berries? I feel like, during this time, we need a lot of recipes for the end of summer gatherings or tailgates coming our way, but we (myself included) tend to stick to the basics: buffalo chicken, taco dip, burgers, pretzel bites, etc. Don’t get me wrong, there’s nothing wrong with those classics, but if you’re anything like me, you may want to spice things up a bit! And add veggies wherever you can! Speaking of veggies… have your joined my 7 Day Greens Challenge Yet? If not, fill out the form below to get the FREE e-book and do it with me!
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I created this Whole30 approved dip for those who want to freshen up the next gathering and surprise their guests with how healthy this velvety smooth dip really is. Serve it with veggies, or if you’re not completing a Whole30, some pita chips. The pita I have pictured here is the Artisan Bread Mix by Simple Mills which you can purchase below (*affiliate link)!
xoxx,
Miss AK
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PrintWhole30 Roasted Zucchini & Eggplant Baba Ganoush
Use up the last of the summer produce and create a Roasted Zucchini & Eggplant Baba Ganoush dip perfect for any backyard BBQs or Tailgate Parties!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1/2 eggplant
- 1/2 zucchini
- 1 garlic clove
- 1/4 c. tahini
- 1 lemon, juice + zest
- 1/2 Tsp. cumin
- 1/2 Tsp. salt
- 1/4 Tsp. red pepper flake
- 1/4 c. extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees.
- Place your zucchini and eggplant on a baking sheet lined with parchment paper and slide into the oven for 20-30 minutes, or until they have cooked and softened and the skins start to bubble and brown. If necessary, turn the broiler on high for a few minutes to char the skin.
- Let the veggies cool and peel the skins from the cooked insides. Discard most of the eggplant seeds, and place the peeled zucchini and eggplant into a food processor.
- Add the garlic, tahini, lemon juice, lemon zest, cumin, salt and red pepper flakes and pulse a few times until combined.
- Turn the processor on and slowly stream the olive oil into the food processor. The mixture should be smooth and creamy. Scrape the sides, if needed, and pulse again.
- Pour into a bowl and top with a drizzle of olive oil. Serve with veggies of choice and or pita chips!
Notes
- za’atar seasoning also works well in place of the cumin for a twist!
Nutrition
- Calories: 113
- Sugar: 1.3
- Sodium: 9.5
- Fat: 11
- Carbohydrates: 3.3
- Protein: 1.8
Georgie | The Home Cook's Kitchen says
I love baba ganoush!!! this looks excellent and I totally feel you about transitioning weather, I never knoww hat to wear in Fall or Spring and all my winter clothes are so ‘practical’ and unfashionable gah!
David Squillante says
excellent recipe! I subbed a tumeric tahini sauce and instead of chili flakes, I used Korean Gochugaru chile flakes!
Miss AK says
oh that sounds SO yummy!