Pizza Ganoush (eggplant pizza dip)

plus volume III of Cookies and Coffee with Friends

Oh what a week. Stuff happened, and then other stuff happened. I don’t very much want to talk about the stuff, but I am always up for talkin’ about foodstuffs.

Duh, we already knew that, Annie.

But reallyWhen you don’t want to talk about life, food is always a better topic than weather.


White Cheddar Scalloped Potatoes! Y’all know me and my love for cheese. And if you didn’t, now you do.

Chocolate hazelnut shortbread cookies.  I wish I could say more, but they speak for themselves. Hey Santa! Look what I got for youuuu.

Salted Caramel Macaroons. Want want want!

Chocolate Coated Cookie Shots. What is life?

Ricotta Polenta Bake? With caramelized veggies?  Where’s my spoon?

Why does everyone make cooler cocktails that I do? Check out these Cranberry Orange Cosmos and this Cinnamon White Russian and this Whiskey Hazelnut Rosemary Punch Bowl.

Gimme donut. Sufganyiot Jelly Donuts.

Non-food related: I just started Netflixing How To Get Away with Murder. I wouldn’t mind sitting next to Dean Thomas in potions class. Er…torts. Um, I hope Jason isn’t reading this. I love you, babe.😘 I only half know what’s going on because I don’t actually watch it, it’s just on in the background while I do other things. Non-Dean related — someone buy me this coat.  Actually, don’t, cause I’m not bold enough to wear it, but isn’t it radiant?

Is it time for baba yet? yes, ’tis. 


This baba ganoush was loosely based off of Kenji’s baba recipe. Y’all know Kenji, right? Jason makes fun of me because I’ll snap in the kitchen and say stuff like, “Kenji says that it works better if you slice it this way. Don’t put it on the heat yet, Kenji says not to. Oh? you liked the eggs, did you? That’s Kenji’s recipe. ”

But I’m actually a bad fan because I haven’t even bought The Food Lab yet. Don’t judge!

This is one of the most amazing dips I’ve ever made, but I have a confession to make. I truly intended it to taste like pizza, but it kinda doesn’t. It has a lot of pizza elements in it, and it’s so savory and good and addicting that I didn’t change the name. Because pizza is savory and good and addicting. If anyone in the western world told me they’d never been in a post-pizza carb coma, I’d probably call them a liar. That’s not always a bad thing, pizza comas can be hangover cures, but if you’re mad busy, you don’t want to be in a starchy haze. And this is a darn good solution.

What are your favorite dips?

Pizza Ganoush


  • 2 medium-large eggplants
  • 1/4 cup fresh, tightly packed basil leaves
  • 1 tablespoon tightly packed fresh oregano
  • 1/4 cup tightly packed julienned sun dried tomatos
  • 1 medium garlic clove, very finely grated
  • olive oil
  • salt and pepper to taste


  1. Place the two eggplants under the broiler (about 6 inches away from heat source) and cook for 45 min-1 hour, turning every now and then. Remove from heat and either tent with foil or tent under a pan for about 15 minutes.
  2. The eggplants should practically peel themselves.
  3. Place over a pasta strainer and press out the excess water.
  4. Blend the eggplant until smooth. Add the garlic. Remove to a plate.
  5. Blend the tomatoes to a paste, using water or olive oil to help the blender move. If you have a high-powered blender, you might not need either one.
  6. Mince the heck out of the the basil and oregano.
  7. Swirl all the tomatoes and herbs into the bowl with the eggplant.
  8. Drizzle with olive oil and sprinkle liberally coarse flake salt and freshly ground pepper.


Keep a really close eye on the eggplant. They can be prone to bursting when cooked this way. A few light punctures help keep them from doing this.




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