Eggplant Dip (Paleo)

Once again, I apologize for my lack of posting. With school around the corner (as in, tomorrow), my mind has been preoccupied. Not to mention, I’m still without my computer. Which has made sending out emails, printing out HW, and completing my online class a pain in the butt. I’m practically living at my mother’s house now to have access to a computer. And this is not a Generation Y person complaining about foregoing beloved technology (heck, I’d love to ditch my phone for a few weeks). This is someone being forced to use technology to graduate. I wish blackboards and sent-home notes were still all the rage.

Anyway, what is all the rage right now? (Yes, I know, corny transition). Eggplant!!!! My favorite way to eat it? Roasted! And giving it a blend in the ol’ food processor afterwards? A yummy and fluffy dip/side dish!

Eggplant Dip (Paleo)

Ingredients:   

1 medium-large eggplant

3 tbsp extra virgin olive oil

1 tbsp lemon juice

2 garlic cloves, chopped

1 tsp salt

pepper, to taste

Directions: 

Preheat the oven to 400 degrees. Pierce the eggplant multiple times with a knife, place on a baking tray, and roast in the oven for 45 minutes. Afterwards, sit eggplant out for 10-15 minutes to cool. Crack eggplant open with a knife and spoon insides out and into a food processor (discard the peels or set them aside to eat). Add the rest of the ingredients to the food processor and blend until all the ingredients come together. Serve hot or cold. I either dip veggies in this or just scoop it into my mouth with a spoon 🙂

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Tomato Feta Dip

I volunteer in a program at my college that helps students with special needs. A few weeks ago, I was helping one of the instructors teach a nutrition class on dairy. She first began the class by stressing the importance of trying new foods, no matter how different they may seem- something I totally agree with. She then asked the class for different types of cheeses. Here, I mentioned sheep cheese. At this, she made a face and said “ewww” as if this was the weirdest thing she ever heard of. She then said that I had a “unique” taste of food and that sheep’s cheese was something that she wouldn’t ever try. Now, what I didn’t like was that a lot of the students mirrored her reaction, thinking that if the teacher thought it was disgusting, it must be. Following this, she said that her favorite type of cheese was feta and then turned to me to confirm that it came from cow. I had the great pleasure of telling her that feta comes from sheep 🙂

Moral of the story: Try and be open to new and “different” things! (Especially when people look up to you as a role model). Oh, and know where your food comes from 😉

After this little win, I was really in the mood for some feta/sheep cheese. As you can see, this dip was the result. I have no measurements for this recipe because it all depends on the size of your serving plate and taste preference.

Tomato Feta Dip 

Ingredients:

olive oil

onion, chopped

garlic powder

thyme

basil

oregano

black pepper

tomatoes, diced

feta cheese, crumbled or shredded

Directions:

Pour olive oil in a dish or serving platter until the bottom is completely covered. Next, scatter small bits of onion on top. Sprinkle on a coat of garlic powder, followed by thyme, basil, oregano, and pepper to taste. Add a layer of tomatoes and then feta cheese. Again, sprinkle with garlic powder, thyme, basil, oregano, pepper, and a quick drizzle of olive oil. Serve with toasted bread, crackers, or (in my case) a spoon.