Serves: 5
Total Calories: 25
Yield: 1 1/2 cups

1 medium eggplant
1/4 cup sesame tahini
2 tablespoons lemon juice or to taste
1 clove garlic pressed or more to taste
1/2 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons minced fresh parsley
paprika

1. Preheat the oven to 350°F.
2. Wash the eggplant, pierce it all over with a fork, and place on a baking sheet. Bake for about 1 hour or until very soft.
3. When the eggplant is cool enough to handle, cut it in half lengthwise. Scoop out the flesh into a medium bowl. Discard the skin.
4. Using a fork, mash the eggplant to a thick, chunky paste. Add the tahini, lemon juice, garlic, salt, and olive oil, and mix well.
5. Transfer the mixture to a serving bowl, sprinkle with parsley and paprika, and serve. Refrigerate any leftovers in a covered container up to three days.

For a Change . . .
* For an authentic version of baba ganoush, cook the eggplant on an outdoor grill over medium heat. Turn it often until charred on the outside and soft on the inside.

Nutritional Facts:

Serves: 5
Total Calories: 25
Calories from Fat: 24

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Savory Peanut Spread
Tahini-Carrot Spread
Faux Cheez Whiz
Baba Ganoush
Umeboshi Cream
Hummus
Guacamole
Poblano Pepper and Red Bean Dip
Robin's Easy Mushroom Pate
Malted Peanut Spread
Roasting Garlic
Roasted Garlic Tapenade
Vegetable Pate
Pumpkin Seed Pate
Making Nut and Seed Butters
Olive and Almond Pate
Raw Almond Pate
Pecan Butter
White Bean and Roasted Garlic Puree
Vegan "Chopped Liver"
Cashew-Olive Spread
Green Hummus
Whipped Tahini