April 28, 2013 by Stacy McDonald

Baba Ghanouj

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  • 3 globe eggplants
  • ¾ C. chopped parsley
  • 6 T. extra virgin olive oil
  • 6 T. Tahini
  • 6 fresh garlic cloves
  • 2 teaspoon ground cumin or dill
  • 5 T. fresh lemon juice
  • 2 drops Young Living lemon essential oil
  • 2-3 tsp. sumac
  • Salt and cayenne pepper to taste

Oil eggplant, poke holes in skin, and roast cut side down at 400 degrees for 35-40 minutes or until tender. Chop parsley in food processor and set aside. Scoop out eggplant meat and blend with other ingredients in food processor. Blend in chopped parsley with a spoon. Sprinkle top with a little extra sumac and chopped parsley. Serve with gluten free crackers, flat bread, or felafel chips.

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