Eggplant is in season and so very yummy! Here is a great recipe from my good friend and colleague, Trudy Scott, CN.


  • 1 eggplant, chopped into cubes
  • 1 onion, chopped
  • 5 cloves of garlic, finely chopped (or more if you like a stronger flavor)
  • 3 small sweet peppers or 1 large green/red/yellow pepper, chopped
  • Olive oil
  • Sea salt and pepper
  • Cayenne or chili pepper (optional to spice it up)
  • Tomato, chopped (optional to add during blending)
  • 2 T tahini (sesame paste)


Add chopped vegetables, seas salt and pepper to a casserole dish and add olive oil. Stir well to make sure everything is covered in olive oil. Bake/roast covered at 350F for 45 minutes, stirring at least every 15 minutes.

Remove from heat and add to a blender with the tahini. Blend to a fine paste and spoon into a loaf pan and leave to set in the fridge. Serve as a pate with crackers or chopped fresh veggies (like carrots, tomatoes, zucchini, mushrooms and celery) or as a side-serving for a main meal.

Option: serve warm immediately after you’ve removed it from the oven and blended it. It makes a nice “sauce” for serving over baked potatoes or other vegetables.


About Trudy

Trudy Scott (CN), Certified Nutritionist is the founder of, a thriving nutrition practice with a focus on food, mood and women’s health. Trudy educates women about the amazing healing powers of food and nutrients and helps them find natural solutions for anxiety and other mood problems. Trudy’s goal for all her clients (and all women): “You can be your healthiest, look your best and feel on-top-of-the-world emotionally!”

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