Sheet Pan Harissa Glazed Salmon & Veggies (GF, DF, Pescetarian)

September 8, 2017

Crispy Tofu Tacos with Southwestern Cauliflower Rice (GF, DF, Vegan, Vegetarian)

September 8, 2017

Creamy Miso, Eggplant & Zucchini Baba Ganoush (GF, DF, Vegan)

September 8, 2017

Hi, I’m Lindsay and I’m responsible for bringing rainbows to parties.  Whenever we are invited to friends houses, it goes without saying that I’m going to bring some sort of veggie platter, with a dip (like this beet hummus or this reader favorite greek salad hummus) and a carb, like bread or crackers. These platters are always the first things to go, no matter what variation of the platter I make,  I don’t know why it always surprises me, but I am always shocked that in a room full of chips, popcorn, and cheese trays my platters are devoured within hours.

Creamy roasted eggplant and zucchini make a great dip for veggies!

We spent most of our summer at our community pool swimming and hanging out with neighbors and friends.  Every Friday I would show up with these and everyone would gather around these platters with their drinks and plates, kids and adults alike. Kids that never tried hummus before were fascinated by my pretty beet hummus and were willing to try it.  Kids who never tried a cucumber before, were willing try a bite because it was part of a rainbow.  Crazy but true!

Crunchy veggies and homemade pitta chips surround this creamy dip that everyone will love!

I love making these platters as much as I love eating them.  Simply throw together a rainbow of veggies and fruits onto a plate and watch them disappear in no time!  “If you build it, they will come!” Haha!

To be honest, I’m not a huge eggplant fan and neither is my husband.  So baba ganoush is usually not on our list of dips to make.  However, when I saw some gorgeous purple and white striped eggplant at the farmers market this week, I knew I had to get them!  These eggplants were small in diameter (about baseball size) and had a beautiful shiny skin.  You can certainly use regular eggplant for this and it would be just as delish! There’s zucchini everywhere at the moment and I wanted to add them to the mix to help balance out the eggplant taste.  I love the salty umami flavor of miso so that got added in as well, but you could leave that out if you’d like!

I topped mine with gomasio (a sesame seed blend) and chopped parsley!

When I brought this to our friends house and announced what it was, the husband of my friend immediately said, “I hate eggplant!” I said, “So do we, just try it!”  He did and loved it and the rest is history.  I hope you try it and turn all of those eggplant haters, into eggplant lovers!


5-6 small eggplant or 1 large one*

2 medium zucchini*

1/4 cup tahini

1-2 cloves garlic

2  T miso paste

Juice of half a lemon

*I used a barbecue to grill the veggies but if you don’t have access to one, you can roast them under a broiler until charred. If you are using a barbecue, you can place the eggplant and zucchini straight onto the grates and grill for 10-15 minutes turning frequently until the veggies are tender. The eggplant may take longer, since they are thicker.

If you are using your oven, cut veggies into rounds (to speed up the cooking process), brush with a little olive oil and broil for 8-10 minutes or until tender and slightly charred.

While the veggies are cooking, place the rest of the ingredients in a food processor or blender.

Once the veggies are tender, let them cool and remove most of the skin from the eggplant and zucchini (if you cut the zucchini into rounds, you can leave the skin on) and dump into the food processor with the rest of the ingredients.  I left a little bit on because I don’t mind some texture and charred flavor. No need to go crazy removing every last piece of skin!

Puree the mixture until smooth.  Top with some chopped parsley, a drizzle of olive oil, and sesame seeds. Serve with the rainbow, always.