Baba Ghanoush

Baba ghanoush is an eggplant salad dish popular in Turkey, Isreal, Egypt,
Syria, Lebanon, and other Arabic countries. In some countries it is used as a dip for pita bread, while in others it is served as a salad with tomatoes, onions, and a dressing of olive oil and pomegranate concentrate. This recipe is a basic version- you can spice it up however you’d like!


1 large eggplant
2 cloves garlic, minced
2 tbs tahini paste
2 tbs lemon juice
1/4 c parsley, chopped
1/2 tsp salt

1. Bake the eggplant on a lined baking sheet at 450 degrees for 20-30 minutes or until the flesh is soft.

2. Slice the eggplant in half lengthwise and allow to cool. Scoop out the insides and purée in a food processor with all remaining ingredients.

3. Serve room temperature or cold with a drizzle of olive oil and vegetables for dipping.

Eat this as an appetizer, side dish, sandwich spread, or turn it into hummus by adding garbanzo beans to the food processor in step 2.


Amazing Grain Free Eggplant Parmesan

I’ve been craving Italian food all week! Driving home from work, I knew I wanted to use the eggplant in my fridge for some eggplant parm, but wasn’t sure if it could be done on a sugar detox. I was also STARVING so I didn’t want to wait long for it to be ready.

I stopped at the grocery store with fingers crossed to find a no sugar spaghetti sauce. Yes!! Two varieties were on sale. I picked the less expensive one:


Next, I google searched “fast eggplant parmesan,” “paleo breading,” and “healthy eggplant parmesan” to create my own custom variation. Here’s how it goes:

1 eggplant
1 egg
1 bag shredded mozzarella
Salt shaker
1/4 c almond meal
1/4 c ground flax seeds
1 jar no-sugar added spaghetti sauce (or make your own)
Olive oil or coconut oil spray

1. Preheat oven to 425. In the meantime, slice eggplant into 3/4″ thick circles. Sprinkle with salt and set aside.

2. Prepare the egg wash by beating one egg in a bowl. Prepare the “breading” by combining ground flax and almond meal in a separate bowl.

3. Pat the eggplant slices dry with paper towels, dip both sides in egg wash, then dredge in the “breading.” Place the coated slices on a baking sheet lined with lightly greased aluminum foil. Spray the breaded slices with an olive oil or coconut oil sprayer (Trader Joe’s has it!)

4. Bake the slices for 5 mins per side or until golden and tender. (Since I was starving at this point, I fried the remaining egg with an extra egg white to snack on while waiting. No waste! Protein snack!)

5. Fill a large casserole dish with 1/2 the jar of sauce, place the eggplant slices in, top with mozzarella, more sauce, remaining eggplant slices, more sauce, and more cheese.

6. Bake for a few mins more until cheese is melted and sauce is heated through. Broil for a few mins longer for a golden, bubbly cheese topping.


This eggplant parm was unbelievably good! You won’t notice that it’s not fried and that the “breading” is grain free. Get ready to crave this every night :)