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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 largeeggplant or 2 small eggplants
1/4 cupplus 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 medgarlic cloves, minced
2 tbsp.fresh lemon juice
1/8 tsp.ground cumin
1/4 tsp.black pepper
1 dashpaprika for garnish
1 pinchparsley 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.