Babaganoush

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

Sure it’s easy to buy this at the grocery store but chances are if it isn’t labeled to be free of your allergens it isn’t. The FDA allows ingredients that are less than 2% of the volume to go unlabeled. So for 1 cup, about 1 teaspoon can be unknown to you. I made this to suit my taste but add more or less garlic, salt, etc. to dazzle your own taste-buds.

Ingredients
2 medium eggplant
1/3 cup sesame tahini paste
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon + 2 teaspoon garlic powder
1 teaspoon salt

Directions
Preheat oven to 425F. Wash and pierce eggplant, then coat with olive oil. Place in a shallow baking pan to capture any juices. Bake for 1 hour 15 minutes.

When cooled, transfer eggplant and juices in pan into a mixing bowl. Cut open eggplant and scrape pulp from the peel with the side of a tablespoon making sure to get all that caramelized yumminess, a delicate process.

Add the remaining ingredients to the bowl and mix with a fork to retain some texture.

Serve with olives, roasted red pepper and rice crackers.

Makes approximately 4 cups.