Hi! I’m Samantha Estes-Michaels, one of the Dietitians here at Rago & Associates, who specializes in working with those who struggle with an eating disorder. Working with the eating disorder population is near and dear to my heart. I foster a special relationship with each and every one of my clients and try to meet them where they’re at in their recovery journey.
I once was that timid and unsure client sitting in the chair across from another incredible Rago Therapist/Dietitian, as I continued my own unique journey on the road to recovery. My wonderful care team help turned my world right-side up, and now being on the other side, I have the privilege to help those who struggle with their relationship with food. This has become one of my greatest joys in life.
One thing that every single human has in common is that we all need to eat! I went from thinking food is the enemy to understanding food is medicine, tradition, happiness, and essential. Below you will find a recipe that is nourishing and tasty! Enjoy.
The Best Roasted Eggplant Dip: Ingredients & Instructions
Ingredients List:
- One large eggplant
- Salt (to taste)
- ½ cup of olive oil
- 2 garlic cloves chopped
- 1 Tbsp of red wine vinegar
- ½ cup of diced yellow, orange or green bell pepper
- 8 cherry tomatoes quartered
- Chopped fresh parsley
- Whole grain Naan bread cut into wedges
Step-by-Step Instructions:
- Heat your broiler to low.
- Slice the eggplant lengthwise and place the cut side up on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
- Broil for 15-20 minutes until richly browned. Flip the eggplant to broil the skin side for another 5 minutes.
- Let the eggplant cool, then finely chop it while still warm. In a bowl, combine the chopped eggplant with garlic, 4-5 tablespoons of olive oil, red wine vinegar, and salt to taste. Mix gently.
- Transfer to a serving bowl and garnish with diced peppers, quartered cherry tomatoes, and fresh parsley. Drizzle with the remaining olive oil.
- Let the dip sit for 20 minutes to blend the flavors, then serve with warm Naan bread wedges.
A Thoughtfully Curated Recipe from an Eating Disorder Dietitian
This is a great snack between meals or as a side paired with protein for a meal! It’s colorful, meaning it’s rich in antioxidants, and provides anti-inflammatory benefits from the olive oil which is rich in omegas. The whole grain naan bread will keep you energized and satisfied until your next meal or snack. All around, A+ recipe in our book!
If you are looking for additional eating disorder recovery support, we have locations in Downtown Chicago, Geneva, Naperville, Hinsdale, and New Lenox, allowing us to provide in-person, personalized care, throughout the Chicagoland area. We also offer virtual sessions for individuals out of state,
Our Incredible Team of Eating Disorder Therapists & Dietitians:
- Dr. Maria Rago
- Stephanie Ciucci
- Samantha Estes
- Lisa Hardekopf
- Lindsay Calvario
- Josie Miller
- Heather Aviles
- Eve Miceli
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