Dairy-Free and Nut-Free Baba Ghanoush

Ingredients

• 2 medium Eggplant
• 1/4 cup Tahini (Sesame Seed Paste)
• 2 cloves Garlic
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Paprika

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Using a fork, carefully prick the skin of the 2 medium eggplants several times all over. Place the eggplants directly on the oven rack and roast for 45 minutes, or until their skin is very wrinkled and the eggplants are completely soft and collapsed when gently squeezed.
3. 3Carefully remove the roasted eggplants from the oven and let them cool on a plate for at least 15 minutes, until they are cool enough to handle. Once cooled, slice each eggplant lengthwise and use a spoon to scoop out all of the soft eggplant flesh, discarding the skin.
4. 4Transfer the scooped eggplant flesh to a food processor. Add the 1/4 cup of tahini, the 2 cloves of garlic (peeled), the 2 tablespoons of lemon juice, 1 and 1/2 tablespoons of the olive oil, the 1/2 teaspoon of salt, the 1/4 teaspoon of black pepper, and 1/8 teaspoon of the paprika.
5. 5Secure the lid and process the mixture on high speed for 1-2 minutes, stopping to scrape down the sides of the bowl with a spatula as needed, until the baba ghanoush is completely smooth and creamy.
6. 6Spoon the finished baba ghanoush into a serving dish. Drizzle the top with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/8 teaspoon of paprika. Serve immediately with vegetable sticks.

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