Recipe By: Jessica K. Black, N.D.
Category: Appetizers
This Recipe Makes: 6 Serving(s)

This is great for dipping and as a side to any meat dish.

What you’ll need
1 large eggplant or 2 small eggplants1/4 cup plus 1 heaping tablespoon tahini (sesame seed butter, available in most natural-food stores)1/2 tsp. salt (or up to 1 teaspoon)1 1/2 med garlic cloves, minced2 tbsp. fresh lemon juice1/8 tsp. ground cumin1/4 tsp. black pepper1 dash paprika for garnish1 pinch parsley for garnish

Step 1
Preheat the oven to 350 degrees Fahrenheit. Leaving the eggplant whole and unpeeled, bake it on a baking sheet until soft, about 30 minutes. (For a smoother baba ghanoush, remove the peel from the eggplant before blending.) Allow to cool to room temperature.
Step 2
Cut eggplant(s) open, remove as many seeds as you can, and cut the remaining flesh into cubes. Blend all ingredients in blender until smooth.
Step 3
Garnish with parsley and paprika, and serve with rice crackers, non-wheat bread, or dipping vegetables such as carrots and celery.

Diabetic Exchanges
Non-Starchy Vegetables: 1 1/2Fat: 1 1/2