It’s Friday, it’s Friday! Oh, and it’s way to early. Last night I went to bed before 8 feeling super super exhausted. I think it has to do with the sleepy time tea I drank right after dinner. Whoops! Anyhoo, who has fun exciting weekend plans? My “plans” involve the remote control, a flat-screen t.v., some exercise, and of course baking and cooking in the kitchen. Oh, and some eating. Definitely.
 I have had a mad craving for Mediterranean food well…all the time, and I my need for all things Greek food is essential to my health. I need hummus like yesterday. Sigh…I gave up hummus and tzatziki for a hot second while I try to resolve my stomach issues. Unfortunately, since eliminating dairy and beans from my diet I have been free from stomach issues. Surprise, surprise. However, at any moment I am bound to crack and dive head first into a bowl of rich, thick, and creamy hummus accompanied by a sea of raw veggies. Luckily, I have made myself a delicious baba ganoush to hold me over while I try to sort out my hummus/dairy problems. Good thing I am absolutely head over heels for this baba stuff. 
Eggplant is by far one of my fave veggies. 

It’s the Italian in me talking. 

I mean, it doesn’t necessarily look delicious
 but oh the possibilities.

I mean seriously? Can’t we all agree that this stuff is just heaven sent?

I mean I’m pretty sure Jesus ate some baba ganoush in his day.

I mean this stuff practically originated in Jerusalem, right?

At least I say it did. Makes me feel closer to God 🙂

Oh, and it’s totally okay to eat with dinner…or let me rephrase that…as your dinner, with sweet potato chips. 
Get on it, people!

Baba Ganoush (GF/P/V):

2 large eggplants, cut in half lengthwise
1 T. tahini
2 cloves of garlic
1 t. salt
1/4 t. ground cumin
freshly ground black pepper, to taste
juice of 1/2 a lemon
freshly chopped Italian flat-leaf parsley, for garnish

1. Preheat the oven to 400 degrees F. Pierce each eggplant half using a fork.
2. Place each eggplant half, cut side down, on a baking sheet.
3. Bake for 40-45 minutes, or until the eggplants are tender and look slightly charred. Rotate at the halfway mark during baking and flip each eggplant on it’s backside for the remainder of the roasting process.
4. Let the eggplants cool until they are ready to handle.
5. Using the back of a large spoon, scrape the flesh (inside) of the eggplant into a mesh sieve that has been placed over a bowl.
6. Let the eggplant flesh drain for at least 1 hour.
7. Place the eggplant, tahini, garlic, salt, cumin, black pepper, and lemon juice into the bowl of a food processor. Process on high until smooth and creamy.
8. Serve garnished with fresh parsley, a drizzle of olive oil, and pita chips/bread.

Makes about 2 to 2.5 cups.



  1. I love hummus. I love eggplant. This looks like a beautiful marriage. Yum! And, have an exceptional weekend!

  2. I love eggplant done this way! Hope you resolve your dietary issues soon 🙂

  3. Nikki says:

    Where, pray tell, do you get sweet potato chips? I can’t wait to try this! Yum! And thanks for sharing 😉

    • Chelsy says:

      I got mine at a local health foods store. I believe they were a Simple Truth brand but I can’t recall. I usually get them at my grocery store, usually whole foods, central market, or h-e-b. 🙂

  4. Have you ever tried to blend it up with the skin? (I’m making your recipe as I type! 🙂
    I made some amazing eggplant gratin that called for the skins left on; it was the first time I’d ever eaten eggplant with the skin on, but it cooked up tender and delicious!

    • Nikki says:

      So I ate the skins with salt after I scraped them out (yum!)
      Just fixed your recipe…Verdict? Fabulous! I will be making a double batch next time 🙂

      • Chelsy says:

        Nikki! I always do that! I even put some of the baba in the skins and roll them up! It’s sooooooooo good! 🙂

    • Chelsy says:

      Yes, I have tried it with the skins! It tastes just as great! 🙂

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