Dip- Baba Ghanouj

MyRealFoodLife.com

Baba Ghanouj

Note:  If you can’t use citrus or lemon, try substituting Vitamin C crystals to get a similar tangy flavour (I think you can get it at Bulk Barn). This is the kind of recipe you make when you are busy making other things at the same time- its slow but super easy/low maintenance. All ingredients are flexible; adjust them to suit your taste.
-Wait till the next day to add more garlic- it gets stronger tasting!

 Ingredients

•  2 large purple eggplants
• Juice of 1/2 lemon
• 1 head parsley, washed and dried and roughly chopped
• 2 TBSP tahini (sesame seed paste)
• 1 clove garlic, pressed
• ¼ tsp salt (or to taste)

Directions

1. Roast the eggplants at 350 on a cookie sheet for 1 hour or until the skins are slightly crispy and they are soft and kind of collapsed looking.  When you cut into them, the flesh should be brownish and a bit watery, not whitish and spongy/dense.  Turn over and return to cook longer if flesh is not ready.
2. Let the eggplant cool (for your fingers sake).
3. Slice lengthwise, and with a spoon scoop the flesh into a strainer.
4. Let the eggplant strain over a bowl for an hour or so, till most of the water has drained out. You may wish to squeeze the eggplant if you want to release more water.
5. Place eggplant, juice of lemon, salt, garlic and tahini in a blender, process till smooth.
6. Add in the parsley and blend again, till smooth

Super delicious with  Corn-Free Nacho Chips!