top of page

Baba Ganoush

Welcome to Vixen in the Kitchen! That's me, I'm the vixen! Writers easily get lost in storyland, lose track of time, and forget to eat. If you're a writer or aspiring author trying to juggle work, kids, writing, and life, thinking about what to make for dinner is probably the bane of your existence. So, I decided to share quick, easy, and delish recipes for busy writers like me who still want to eat.

Disclosure: Though included here are some recipes of my own creation, most are ones I've collected over the years and don't claim to have created.

*** This recipe was given to me by a friend who is an artist with impeccable taste, and a gourmet cook! If you've still got eggplants in your garden it's a great way to make use of them. It's not only easy, it's so delish. Skip the chips and ice-cream, this is a healthy alternative snack. I love it warm, served with warm pita bread!

Baba Ganoush

1 large eggplant or a few smaller ones

Extra virgin olive oil

1 Tbs. Tahini (you can buy in the store)

1 garlic clove or more if you like

1 Tbs. lemon juice, more if you like (I use fresh)

Salt and pepper

Fresh Mint leaves

Low fat Greek yogurt

Paprika for garnish

Chopped tomatoes for garnish

Pita Bread - sliced in triangles

Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half lengthwise, and using your knife, make a few slits in the skin.

Sprinkle the eggplant flesh with salt and let it sit for about 10 minutes to “sweat out” it’s bitterness, then dab dry.

Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake at 425 for 30-40 minutes or until the eggplant fully softens and collapses. Remove from the oven and set aside to cool.

Once cooled, peel off the skin & use a spoon to scoop out the inside of the eggplant into a bowl. Mash up by hand with a fork until mushy but still hearty. I do not use a blender.

Add about 3/4 cup of low fat plain Greek yogurt or regular.

Add about a tablespoon Tahini depending how big your eggplant is

Cut up a small handful of fresh mint & add (reserve some for garnish)

Squeeze 1/2 a fresh lemon or little more to taste

Add chopped garlic

Add sea salt and pepper to liking

Mix all

Add desired garnish. I add chopped mint & chopped tomatoes, sprinkle with paprika, and drizzle with extra virgin olive oil.

You can let flavors meld in fridge or eat it warm.

Serve with warm pita bread.


Hi. I'm Liz Ambrico, freelance proofreader and aspiring author. I too am querying agents, editors, and publishers in hopes of becoming a published author.



Wordy is the get-in-the-know hotspot for writers. From grammar to publishing find info, tips, and inspiration to take your WIP (Work In Progress) to the next level.


Screen Shot 2019-09-26 at 8.33.52 PM.png

I co-founded and managed a successful author and writer group on Long Island for five years. During events with publishers and authors I learned what matters, what agents are looking for, and the benefits and pitfalls of traditional publishing vs. self-publishing.

I've gained a lot of tips and tidings on my writing journey and want to share what I know.

Besides my passion for writing, I'm a fitness enthusiast, and I love coffee, chocolate, and animals. I'm mom to two amazing young men, and I live on Long Island with my husband, four zany cats, and the sweetest dog ever.

Whether you're new to writing, ready to query, or about to submit your manuscript,  welcome, you've come to the right place.

About Me


Alyssa is Wordy's website administrator and tech guru. She holds a degree in Communication and has always enjoyed writing and marketing, both of which are highly useful skills for aspiring authors. 

Email Icon.png
bottom of page