Baba Ghanoush: Eggplant Dip

Getting tired of hummus? Here is a DELICIOUS alternative! I love baba ghanoush and when I had some extra eggplants on hand I decided to make some. This baba ghanoush recipe is super yummy and great to have on hand when you are tired of hummus.

Baba Ghanoush



3 medium-sized eggplants
1/2 cup tahini
1 tsp coarse salt
3 tbsp lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp chile powder
1 tbsp olive oil
a handful of flat leaf parsley or cilantro leaves


Preheat the oven to 375.

Prick the outside of the eggplants all over with a fork. Char the eggplants directly over the flame of a gas burner or grill. If you don’t have one, you can char them under the broiler. Turn the eggplants so that they are charred all over.

Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes until they are completely soft. Remove from oven and allow to cool.

Cut the eggplants in half, scrape out the pulp and place into the bowl of a food processor. Add in the other ingredients and pulse until combined. Taste and add additional salt or lemon, as needed.

Garnish with a drizzle of olive oil and some fresh herbs. Serve with pita, pita chips, or veggies.


21 Day Fixers: I would count this the same as hummus, even though it is mostly vegetable the tahini and olive oil make it more like a healthy fat.

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Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.

3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread
Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.
Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.
Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What’s Cooking Wednesday and Little Brick Ranch Foodie Friday.

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