eggplant dip

Dips and chips

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Hummus

I’ll admit it – when I get really bored I head for the chips and dips. And I seem to be doing that a lot lately. It’s not a particularly healthy habit but it gives me a satisfyingly crunchy and creamy diversion. Of course, french onion dip and potato chips are probably the worst offenders. But oh, so good. 

In order to get rid of some of the guilt, I’m trying to reduce fat and salt with healthier choices. I’ll share with you some substitutes that are easy to make and fulfill all of the requirements of a good chip-dip combination. Salty, savory, creamy, and of course crunch from chips. 

So many salsas and vegetable combinations make great dips. It means moving away from thinking about dips as only creamy. One of my favorites is pico de gallo, a chunky salsa that is just as good on chips as it is on fajitas. 

I tend to rely on vegetables I froze last summer, but you can also buy them fresh. Even supermarket tomatoes are suitable for jazzing up in a salsa. The peppers and onions give them flavor. You can also use frozen corn, canned artichoke hearts, canned beans and even frozen mango if you want to make a fruity salsa. 

Some dips: 

  1. Roasted eggplant
  2. Feta or goat cheese blended with artichoke hearts and roasted peppers
  3. Corn and black bean salsa
  4. Pico de gallo
  5. Classic bruschetta (tomatoes, garlic, olive oil and basil)
  6. Hummus – make from chickpeas or white beans, use as a dip or a spread on sandwiches or toast. 
Texas caviar – made with black-eyed peas and corn

Chips: 

  1. Pita chips (easy to make your own by cutting fresh pita into quarters and toasting them)
  2. Fresh vegetables – peppers, celery, carrots, broccoli, radishes, turnips, cucumbers
  3. Toasted sourdough pieces
  4. Check out the myriad of commercial chips available – beets, sweet potato, taro, carrot, turnip

I grow eggplants in every summer, and although we do eat some of them fresh, I roast and freeze lots so I have them available for this rich dip. It’s a riff on baba ganouj, a classic middle eastern dish. And infinitely adaptable to whatever you want to add. 

Eggplant dip (Baba ganoush)

Eggplant dip
  • 1 medium eggplant, roasted and peeled
  • 1 medium red bell pepper, roasted and peeled
  • ½ medium onion, diced
  • 1 large clove garlic, diced
  • ½ c. toasted bread crumbs or panko
  • ¼ c. tahini
  • ¼ t. cumin
  • 1 large tomato, diced
  • 1 T. vinegar
  • Salt to taste

Saute onion and garlic in 2 T. olive oil until soft. Process in a food processor with the pepper and eggplant until you reach the consistency you like, smooth or chunky. 

Stir in rest of ingredients, salt to taste and serve at room temperature with pita chips. 

Pico de gallo

This Mexican favorite has a fresh, tangy flavor and just longs for crisp tortilla chips. 

pico de gallo
  • 1 chile, chopped (with or without seeds depending on your taste)
  • 3-4 tomatoes, chopped finely
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 T. vinegar or lime juice
  • 1 T. fresh cilantro
  • 1 t. salt

Mix and chill. Serve as dip with tortilla chips, on black bean tacos or as topping for a baked potato. Feel free to add other ingredients such as black beans or corn.

Hummus 

  • 1 can chickpeas, rinsed and drained or 2 cups freshly cooked
  • 1/2 c. tahini
  • 1 T. lime juice
  • 1 t. cumin (tip from my brother – roast whole cumin seeds and grind for unbelievable flavor)
  • 1 clove garlic
  • 1/4 t. cayenne
  • Olive oil (you can use some of the juice from the beans to reduce fat)
  • Salt to taste

Blend all but the olive oil. Gradually add enough olive oil or bean juice to make it creamy but not runny. Season with salt to taste. Refrigerate for the flavors to blend. 

Eggplant, sultans of summer

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Turkish Orange eggplant

I’m growing Turkish orange, white and Japanese long purple eggplants this year and they are producing like crazy. They are beautiful additions to the garden, with their shiny bright fruits. But now what do I do with them?

Eggplants essentially take on any flavors you combine them with. Their creamy sweet flesh brings a lovely complement to summer meals. And they perform beautifully on the grill so you can keep the heat out of the kitchen. The smokiness from the grill enhances the flavor. 

white eggplant

Types of eggplants

Check out the farmers market for interesting varieties. The traditional Italian eggplant is a large dark purple orb, but there are many different types available, particularly at the market. Italian eggplants are generally larger and round or oblong, in shades of purple, white and striped. Asian eggplants are long and slender and come in purple, white, pale purple and pink. And of course, there is my orange eggplant. 

Italian purple eggplant

Harvest carefully

Eggplants are fairly delicate so need to be harvested carefully. They have spines on the stems, so take a pair of clippers with you. When harvesting or choosing from the farmers market, select eggplants with shiny, smooth skin. The more they lose their shine, the more bitter they become. Some cooks recommend slicing, salting and letting them sit for a half hour to remove some bitterness, but I’ve found this unnecessary. They sweeten elegantly when they cook. 

Asian eggplant

Grill ’em

For the simplest preparation of the large eggplants, simply put the whole fruit on the grill and roll it around until the skin is beautifully charred. This may take an hour – it should be soft and shrunken. Let it cool and peel off the skin. Then you can mash the pulp for baba ganoush or caponata. 

Grilled baby eggplant

Smaller eggplants also perform well on the grill. Put the whole eggplants on a medium-hot grill and close the lid. Turn a few times and remove them to a plate to cool. Once they are cool, slice carefully and drizzle with olive oil and balsamic vinegar. They pair especially well with the flavor of thyme and feta. Serve as a side to grilled meats or a large fresh salad. 

Farmers market strata

Eggplant is a natural companion to tomatoes and summer squash or zucchini, especially since everything is coming in at the same time. Throw together a layered strata with mozzarella and you have a beautiful main dish. Roast the vegetables first for an especially delicious take. Pair it with crusty Italian bread and a fresh salad for a wonderful summer meal. 

Farmers market strata

Eggplants also freeze quite well when cooked although the flesh will not be firm when defrosted. Slice them in half, roast cut side down at 375 for 15-20 minutes depending on the size. Scoop out the flesh and freeze in freezer bags. When thawed, add breadcrumbs, garlic, feta and other seasonings to your taste for a delicious quick dip for fresh vegetables or pita chips.  

Eggplant dip

Eggplant dip (Baba ganoush)

1 medium eggplant

½ medium onion, diced

1 large clove garlic, diced

1 medium red bell pepper

½ c. toasted bread crumbs

¼ c. tahini

¼ t. cumin

1 large tomato, diced

1 T. vinegar

Salt to taste

Cut eggplant in half and roast cut side down on an oiled cookie sheet at 375 about half an hour until soft. Cut the pepper in half and discard seeds and membranes. Flatten with your palm so there is more surface exposed. Roast about half an hour until the skin blackens. Scoop into a bowl and cover with a plate to let the peppers steam further. When cool, remove the peppers and peel off the skin. Scoop out the pulp and discard the skins. 

Saute onion and garlic in 2 T. olive oil until soft. Either puree the vegetables in a food processor until smooth or simply mix and leave chunky. 

Stir in rest of ingredients, salt to taste and serve at room temperature with pita chips. 

Eggplant salad

Peel and cube a large eggplant. Toss the cubes with olive oil and roast in a 375-degree oven for about half an hour, until tender. Remove from oven and toss while warm with a vinaigrette of your choice. Refrigerate two hours. When ready to serve, toss with chopped tomatoes, cucumbers and sweet peppers. Add crumbled feta, chopped fresh basil and more dressing if necessary.