Baba Ganoush (Roasted Eggplant Dip)

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

For the past several weeks, I’ve been grumbling about my husband. You see, at the start of summer, we planted my little garden, but then I told him that I was considering rejoining a local CSA. I wanted the full share – for a family of 4 (which we are) – because of the variety. He said ok, and I signed us up.

Supportive, right? Well, what my husband didn’t mention was that he didn’t plan on helping me eat any of the fruits and vegetables that we got. My two little ones helped some, but here we are, about halfway through the summer, and I’m more or less eating bunches of vegetables meant to serve a family of 4, all by myself. Oh and my garden is starting to produce, so I’ve got that on top of it!

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Needless to say, I’ve been getting creative with my veggies, in an attempt to get through them each week and to be excited about new and interesting preparations.

That’s part of the reason I love #FarmersMarketWeek. I always find such fun new recipes to try that highlight local harvest. As usual, you can search the hashtag on social media to find both this year’s and last year’s recipes shared by my blogging friends as well as checking out the list of recipes at the bottom of my posts this week.

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

The first recipe I’m sharing with you (and I’ll be sharing 3) is for entertaining and/or snacking – Baba Ganoush, aka Roasted Eggplant Dip. This Lebanese appetizer is an easy way to sneak in some veggies. It’s not exactly uncommon, but if you haven’t had it before, my version is a bit like hummus. Basically roasted eggplant is pureed and takes the place of chickpeas. Add some garlic, spices, tahini, and olive oil and you’ve got yourself a healthy, flavorful appetizer.

Serving Suggestions:

  • pita chips (my favorite)
  • fresh pita
  • sliced veggies
  • spread it onto some crusty bread (or pita) and pile high with veggies or your favorite toppings for a sandwich

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

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Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Baba Ganoush (Roasted Eggplant Dip)

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Course Appetizer
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 82 kcal
Author Liz

Ingredients

  • cooking spray
  • 1 lb. eggplant (1 medium eggplant)
  • 1 garlic clove
  • 1 Tbs. lemon juice
  • 1 pinch kosher salt
  • 1 pinch cumin
  • 2 Tbs. tahini
  • 2-3 Tbs. extra-virgin olive oil

Instructions

Roast the Eggplant:

  1. Preheat oven to 450F. Line a baking sheet with parchment paper. Spray lightly with cooking spray and set aside.

  2. Slice eggplant lengthwise and place, cut-side down, on the prepared baking sheet. Bake until flesh is very tender and soft, about 30-40 minutes. Remove from oven and allow to cool until cool enough to handle.

Bake the Roasted Eggplant Dip:

  1. When eggplant is cool enough to handle without burning, flip over and scrape the soft flesh away from the skin, discarding the skins. Transfer flesh to a sieve set over a clean bowl and allow excess water to drain out, pressing down as needed.

  2. Transfer drained eggplant to a food processor, along with garlic, lemon juice, salt, cumin and tahini. Pulse several times, until starting to come together but is still fairly chunky.

  3. With the food processor running, add olive oil until combined. Scrape down sides of the bowl and run again, if needed. Taste and add more seasonings, if desired.

  4. Serve at room temperature. If not serving immediately, refrigerate covered for up to 4 days, allowing to come to room temperature before serving.

This recipe was adapted from Cookie and Kate.

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Monday’s Farmer’s Market Week Recipes

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Bacon Cheddar Ranch Cheeseball

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

Where has November gone? I always feel like the last two months of the year pass more quickly than others, and of course, are always packed with fall and winter activities, shopping, entertaining and family… but this month has been way crazier than previous years.

We took a long weekend and went to visit some family. It was a quick trip, but between traveling with little kids and having that travel take more than half a day each way, it was a bit exhausting. The few days were a whirlwind of visits and activities. While it was a great weekend, I totally came home feeling like I needed a day to recover from my vacation.

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

After that quick trip, I was finally starting to feel settled again when my husband took off for a work trip. With our new school/childcare schedule, that meant really short workdays for me – always fun when you’re doing two jobs at once and training someone new coming in. The kids were really good though, and I kept the cooking to a minimum. Sandwiches for lunch, leftovers for dinner. And maybe a little take out. I actually do get into a good routine when my hubby is gone, and amazingly, I’m usually able to keep the house cleaner when he’s away (think that is saying something? 😉 ).

And this week is a full house. My mom is here all week, helping with childcare while schools are on short days or closed. But we’ve had family trickling in throughout the week for Thanksgiving. By tomorrow, I’ll have 4 kids under the age of 6 and 14 adults in the house for the big day. What are your plans?

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

This Bacon Ranch Cheddar Cheeseball isn’t on the menu for Turkey Day, but may be making another appearance during the holiday season (perhaps at our holiday party?). The cheddar and ranch flavors were light but enjoyable. I loved the crunch from the pecans and the saltiness from the bacon. I used the homemade ranch seasoning that I shared earlier this week in this recipe, but you can totally use a store bought packet if you prefer. My husband – the ranch lover of the family – LOVED this recipe, so I know that I’ll be making it again soon. (I do think it would be a great addition to a game day spread, don’t you?)

Happy Thanksgiving!

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Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

Bacon Ranch Cheddar Cheeseball

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Refrigerate 1 hour
Total Time 15 minutes
Servings 20
Calories 162 kcal
Author Liz

Ingredients

  • 16 oz. cream cheese softened
  • 1 c. shredded sharp cheddar cheese
  • 1 c. cooked and chopped bacon (about half a 12-oz. package, cooked)
  • 2 Tbs. ranch seasoning mix
  • 1/4 c. chopped scallions
  • 3/4 c. finely chopped pecans

Instructions

  1. Combine cream cheese, cheddar, bacon, ranch seasoning and scallions in the bowl of a stand mixer (or a large mixing bowl, if you prefer to use a handheld mixer). Beat on medium speed until combined, scraping down sides of bowl as needed.
  2. Turn out onto a piece of plastic wrap. Shape into a ball.
  3. Spread chopped pecans in a shallow bowl or on a plate. Remove cheeseball from plastic wrap and roll in pecans until covered. Transfer to a serving dish. Add extra pecans to the dish, if desired.
  4. Refrigerate, covered, for at least an hour before serving.

Recipe Notes

The original recipe called for 1 c. of chopped pecans, but I had quite a bit leftover, as you can see from the photos (and why it looks a bit more like a dome than a ball!). Therefore, I adjusted the portion called for slightly, so that there isn't as much leftover.

Salty bacon, zesty ranch and crunchy pecans make this Bacon Cheddar Ranch Cheeseball a hit.

This recipe was adapted from Chef-in-Training.

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Peanut Butter Chocolate Fruit Dip #Choctoberfest

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.

This post is sponsored on behalf of #Choctoberfest. Our generous sponsors have provided products for a giveaway for our readers, and may have provided product to bloggers. As always, all opinions are my own.

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.

We’re over a month into the new school year now, and things are getting a bit crazy. I was so pleased with how the start of the school year went – everyone adjusting to new schedules well, me keeping on top of the chore list, cooking healthy dinners, etc. A month later? We’ve started to slip a little bit.

It hasn’t helped that work has been tough – I’ve been doing 80 hours worth of work in 30 hours a week. Someone finally showed up, so I’m hoping that I’ll have some relief soon, after he gets trained up. But the past few weeks? Ugh. They’ve been pretty stressful. I’ve craved junk food and an evening glass of wine. I’ve arrived home exhausted, both mentally and physically.

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.

But I really have no excuse to not have fresh fruit on hand for snacking, especially when I can whip up this dip to satisfy my sweet tooth in just a minute or two. While I want this dip in my fridge at all times, just for snacking, it’s also great for setting out when entertaining, to make a fruit tray a little more exciting. I chose to make my fruit platter with apple slices, bananas and strawberries, but use whatever you and your family would like!

Recipe Notes:

  • This recipe calls for powdered chocolate peanut butter. I have also made this with powdered peanut butter, and it was really good. Powdered peanut butter varieties are easily found at most grocery stores, at least in my area, but there’s also an Amazon (affiliate) link at the bottom of this post, in case you have trouble finding it.

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.

Don’t Forget:

    1. To scroll to the bottom of this post and check out the other #Choctoberfest recipes that went live today! Or, search the hashtag on social media and drool a bit over the deliciousness of the day.
    2. Enter to win one of the prizes donated by our sponsors in the Rafflecopter below. For information about the PRIZES, check out this post.
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Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert. 

Course Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Liz

Ingredients

  • 1 1/2 c. powdered chocolate peanut butter
  • 1 c. cold water
  • 1 8-oz. container whipped topping I used fat-free Cool Whip

Instructions

  1. In a small bowl, whisk together powdered chocolate peanut butter and cold water until combined. 

  2. Fold into whipped topping.

  3. Store in the refrigerator until serving. 

Lightly sweet Peanut Butter Chocolate Fruit Dip compliments fresh apple slices, bananas and strawberries for an indulgent and relatively healthy dessert.


This post is sponsored on behalf of #Choctoberfest. Our generous sponsors have provided products for a giveaway for our readers, and may have provided product to bloggers. As always, all opinions are my own.

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1-Pot Apple Sausage Meatballs #AppleWeek

Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

When I was planning for #AppleWeek, I knew that I wanted to share some more savory recipes with you. Making a week’s worth of sweets – be it desserts or breakfast items – would have been easy but not quite so good for my waistline. So when Swiss Diamond Cookware announced their sponsorship, I was thrilled and immediately began plotting what to make. For those that haven’t heard of Swiss Diamond, the company was established in 2001 with a manufacturing facility in Switzerland. Swiss Diamond produces a variety of high-end cookware – from cast-iron pieces to non-stick skillets and pots to knives. I was lucky enough to receive this gorgeous 6.3 Quart Cast Iron Shallow Casserole from them and was instantly in love. Look at it:

Swiss Diamond Shallow Casserole

Can you blame me? This is the stuff I linger over at kitchen stores.

Today’s recipe was created specifically for this pan. 1-Pot Apple Sausage Meatballs. These little bites take only a few minutes to put together. First, they are sauteed in the shallow casserole pictured above and finished off in the oven for a sweet, fall appetizer. This recipe makes enough meatballs to serve 5-6 as an appetizer, depending on how large you make the meatballs. Personally? I didn’t want to wait to entertain, so I made a batch and served them with rice for lunch. And my husband didn’t complain about it. 😉

Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

Before you leave me today, do me a favor and do a couple of things.

  1. Follow Swiss Diamond Cookware on your favorite social media platform. Not only can you drool over their amazing products but you’ll get some great recipe inspiration as well. You can find Swiss Diamond on Facebook Twitter Instagram and Pinterest.
  2. Be sure to scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. There’s a bit of everything – sweet and savory; something for breakfast, lunch, dinner, and dessert.
  3. Finally, be sure to enter the #AppleWeek giveaway at the Rafflecopter below. There are some amazing prizes, including a 10 piece pack from Swiss Diamond Cookware worth over $600!!! There are multiple ways to enter and multiple prizes (description of each prize is listed here) so be sure to throw your name in the ring!

Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

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Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

1-Pot Apple Sausage Meatballs

Italian sausage and shredded apple "meatballs" are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 Servings
Author Liz

Ingredients

  • 1 lb. sweet Italian sausage casings removed
  • 1/4 c. minced red onion
  • 1 Gala apple shredded (with skin on)
  • 2 cloves garlic minced
  • 3 Tbs. plain bread crumbs
  • 1 Tbs. minced fresh sage
  • 3 Tbs. extra-virgin olive oil

Instructions

  1. Preheat oven to 350.

  2. In a medium bowl, combine sausage, red onion, shredded apple, garlic, bread crumbs and sage. Using your hands, mix until all ingredients are evenly distributed and mixture comes together.

  3. Add olive oil to a cast-iron casserole dish, heating over medium heat. While olive oil heats, shape sausage-apple mixture into balls, about the size of golf balls or even a bit smaller.

  4. When oil is hot, saute meatballs for 2-3 minutes, until browned. (You may need to work in batches.) Flip and saute for another few minutes. Rotate again, if needed, until meatballs are browned all over. (If working in batches, transfer browned meatballs to a plate and set aside. Continue browning remaining meatballs.)

  5. When meatballs are all browned, return to pot, placing in a single layer if possible. Cover and bake in preheated oven for 20 minutes.

  6. Serve hot.

Recipe Notes

This recipe yields 18-24 meatballs, depending on size.

If you don't have a heavy cast-iron casserole like the above (or another dish that can go from stove to oven) or if you're scaling this recipe to feed a crowd, meatballs can be baked on a baking sheet, covered with foil, for 20-25 minutes as well.

This recipe was adapted from Inside the Rustic Kitchen.

Tuesday Recipes:

1-Pot Apple Sausage Meatballs - Italian sausage and shredded apple meatballs are delightful, sweet little appetizer bites, especially wonderful for fall and winter entertaining.

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Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

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