Recipe By: Jessica K. Black, N.D.
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
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.
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.
Garnish with parsley and paprika, and serve with rice crackers, non-wheat bread, or dipping vegetables such as carrots and celery.
Non-Starchy Vegetables: 1 1/2Fat: 1 1/2