After giving you Belle’s amazing recipe for pita chips I thought I should give you something to dip them in.

Although we love hummus, it’s become so much of a staple that we are a little over it. (Do you ever get to that stage where you ever over-hummus yourself?! We are there!) This recipe is a long-time favourite of mine but I’d actually forgotten about it for a while. I’m so excited to get the processor out and make it this evening. Full-on nutrition geek mode ….

Baba ghanoush is a Middle Eastern dish made from eggplant. It looks a little like hummus but it has a soft and creamy consistency that’s completely different. Eggplant is such a bizarre vegetable – mainly because it’s not actually a vegetable. As it grows from a flowering plant and contains seeds, it classifies as a fruit … a berry in fact. Who knew? It’s rich in fibre and very low in fat which is a bonus if you’re trying to replace the processed cheesy dips in your life.

This recipe does include a big old dose of olive oil and tahini though, so it’s not fat-free. But think of these fats as the better fats – the ones which are actually heart-healthy and good in moderation.

One word of caution, if you have arthritis and react to the nightshade family then this recipe might not be for you. Aside from that though, give this a try. It’s so delicious and makes a welcome change! Enjoy.

Baba Ghanoush Dip

Ingredients:

1 medium eggplant

1 large clove garlic, minced

1 lemon, juiced

2 tbsp tahini

Sea salt

2 tbsp fresh basil (chopped)

Olive oil, (for roasting)

Directions:

Preheat grill to high (or medium if you have the ability) and position a rack at the top of the oven.

Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt. Place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for five to ten minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait five minutes.

Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add the basil last and pulse to incorporate. Taste and adjust seasonings as needed.

Serve with Belle’s pita chips from last week and some fresh veggies. Enjoy!

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram