Serves: 5
Total Calories: 277
Yield: 2 Cups

1/2 medium eggplant peeled and cubed (about 1 cup)
1/2 cup cold pressed extra virgin olive oil
6 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons sea salt
1/2 cup raw or untoasted walnuts halves
1 clove garlic
1 cup raw sesame tahini
1/2 teaspoon ground cumin
1/2 teaspoon smoked Spanish paprika

1. Place the eggplant, 1/4 cup of the olive oil, 3 tablespoons of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Mix, then let marinate for 4 hours in the refrigerator.

2. Place the walnuts in a food processor and pulse until they are a fine powder. Add the marinated eggplant, garlic, tahini, cumin, paprika, and remaining lemon juice, olive oil, and salt. Blend until smooth.

3. Transfer the baba ganoush to a bowl and serve.

Tastes Great With . . .
Carrot sticks or slices of red bell pepper.

For a Change . . .
* Drizzle olive oil and sprinkle smoked Spanish paprika over the dip before serving.

Nutritional Facts:

Serves: 5
Total Calories: 277
Calories from Fat: 264

More Recipes from the The World Goes Raw Cookbook:
Hummus
Baba Ganoush
Skordalia
Breadsticks with Za'atar Dipping Sauce
Za'atar
Classic Middle Eastern Lemon Dressing
Classic Middle Eastern Salad
Wilted Spinach Salad with Marinated Eggplant Tapenade
Tabouleh
Creamy Oregano Mint Dressing
Lemon Tahini Dressing
Sprouted Chickpea Falafel
Dolmas
Halvah Truffles
Baklava
Fresh Figs Drizzled in Honey and Cacao