Eggplant Dip Posted on 8 Aug 15:11 , 0 comments

This recipe will be in big demand during late summer when fresh eggplants are abundant.  Try this dip recipe, created by Laura Sorkin, which is similar to baba ganoush.  This simple preparation skips the tahini keeping prep simple with just onions, garlic and seasonings.  Adding either the Runamok Maple Cardamom Infused or Runamok Pecan Wood Smoked maple syrup brings out the sweetness of the eggplant and onions and gives it a little some-something that people can’t quite put their finger on but will definitely go in for another scoop to find out.  


  • 1 large Italian eggplant
  • 1 Tbsp olive oil, plus more for greasing a pan
  • 1 medium onion, peeled and diced
  • 2 cloves fresh garlic, chopped
  • 1 Tbsp Runamok Cardamom Infused or Pecan Wood Smoked Maple Syrup
  • Squirt of fresh lemon juice
  • Salt and pepper
  • 2 Tbsp chopped tomato
  • 1 Tbsp chopped parsley or cilantro
  • Pita chips for dipping


  1. Preheat oven to 350-degrees F
  2. Cut the eggplant in half and lay cut side down on a greased cookie sheet
  3. Bake in the oven for half an hour or until the eggplant is very soft.  Remove from the oven to let cool
  4. In a sauté pan, add the onion and cook over medium heat until just beginning to brown
  5. Add the garlic and cook 2 minutes more
  6. With your fingers, pull the skin off of the eggplant and add the rest to the pan
  7. Let the eggplant cook and break down further.  At this point you can puree the mixture to make it smooth or let it be chunky
  8. Remove from the heat and add the maple syrup, squirt of lemon juice and salt and pepper to taste
  9. When cool, put in a small bowl, top with tomatoes and herbs and serve with pita chips

Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple