Eggplant Dip

Image Credit: ©Ben Hider

Image Credit: ©Ben Hider


Makes about 2 Cups



  • 1 large or 2 medium eggplant

  • 2 garlic cloves, peeled and crushed

  • 1 tbsp onion, minced

  • Juice of one lemon

  • 1/4 cup parsley, chopped

  • Kosher salt and freshly ground black pepper to taste

  • Paprika

  • 2 whole-wheat pitas (pocket or pocket-less), each cut into 8 triangular wedges



  1. Preheat oven to 400°F for 20 minutes. Using a fork, prick the eggplant(s) all over and place on a baking sheet lined with parchment paper. Bake the eggplant(s) in the oven until very soft, about 45 minutes. Remove from oven and let them cool completely. Peel and mince the eggplant(s). (You can also put the peeled eggplant in a food processor and process until slightly chunky or smooth, as desired.)

  2. In a medium mixing bowl add the eggplant and stir in the garlic, onion, lemon juice and parsley. Season with salt and pepper.

  3. To serve, transfer eggplant dip to a serving bowl, sprinkle lightly with paprika and serve with whole-wheat pita wedges.


Eggplant Meatballs

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)


Serves 4-6


  • 1 lb medium eggplant, diced, skin intact

  • 2 tbsp olive oil + extra

  • 2 oz. garlic confit (recipe below)

  • 2 oz. white onion, minced

  • 4 oz. grated parmesan cheese

  • 4 oz. fresh bread crumb

  • 1 whole egg

  • Salt and pepper, to taste


  • Prepare the eggplant:

    • Toss diced eggplant (with skins) in olive oil and season with salt and pepper. Roast in 375 degree oven for 15-20 minutes or until caramelized. Toss halfway through. Remove from oven and cool completely.

  •  Prepare the meatballs:

    • While the eggplant is cooling, sauté onions in olive oil until caramelized. When eggplant is cool enough to work with, mix all ingredients together. Add more bread crumbs as needed to create a texture that can be shaped into 2 oz. balls. Lay formed balls out onto a sheet tray, and cool. Once cooled completely, drizzle with olive oil and roast in a hot oven to brown. Serve with preferred sauce and pasta of zucchini noodles.

  • For Garlic Confit:

    • Ingredients

      • 6 heads of garlic, peeled

      • 1 cup olive oil

    • Procedure

      • Place cloves of garlic in a small saucepot and cover with olive oil. Bring to a simmer then reduce heat and cook for 45 minutes or until garlic is tender. Transfer garlic cloves to a jar, cover with the olive oil, and cool to room temperature. The garlic confit will keep in the refrigerator for several weeks or in the freezer for a few months.


Grilled Red Pepper and Eggplant Spread

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute


3 red bell peppers
1 pound (2-3 small) eggplant
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil
1 ounce minced parsley, for garnish


  1. Over a hot grill (or 400F oven), heat whole bell peppers and eggplant. Cook until evenly charred, about 10-15, turning often. Transfer to a bowl and let sit, covered, for 10 minutes.
  2. Peel charred skin off of peppers and eggplant. For the peppers, remove seeds and finely chop the flesh. For the eggplant, finely chop.
  3. Transfer peppers and eggplant into a food processor; add garlic, lemon juice, cumin, salt, and pepper. Blend until smooth. While motor is running, slowly stream in olive oil until well-emulsified.
  4. Transfer to a bowl and garnish with parsley. Serve with your favorite bread or pita chips.

Eggplant & Cherry Tomato "Pizzas"

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

"Usually you have to pry me away from bread. I'm not one to ever leave it out of recipes, but sometimes you just have to use up those veggies. Let's do it in a delicious way.

These little eggplant mini pizzas are perfect for summer get-togethers. This is an easy and fun recipe to get kids or guests of any age involved." 

1 Eggplant- cut into 1 inch slices
3 Cloves garlic
2 Cups mozerella
1 Pint of cherry tomatoes- cut in half
1 Bunch of shredded fresh basil
Olive Oil
Crushed red pepper, salt to taste
1 shallot

1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

2. Line eggplant rounds on baking sheets and brush with olive oil and sprinkle with salt. Bake for 15-20 minutes.

3. Mix 2 tablespoons of olive oil with minced garlic, shallot, salt, and crushed red pepper. Brush the olive oil mixture on the cooked golden eggplant slices. 

4. Turn the oven to the broil setting. Assemble eggplant pizzas with mozzarella cheese and cherry tomatoes. Place the pizzas in the oven for 5-8 minutes, until cheese is melted and slightly browned. 

5. Finish pizzas with fresh basil.  Serve with a light crisp salad.