This recipe is a variation of Baba Ganouj without the tahini (sesame butter) . I don’t normally buy tahini because I rarely use it, so when I had an eggplant that needed to be eaten I experimented by making this dip with ground sesame seeds and sesame oil, and leaving the tahini out. I believe I like it better without the tahini! The dip is such an easy way to prepare eggplant and it will keep in the fridge a few days. Serve with vegetable sticks or a salad or spread on crackers or bread or on GF sprouted corn tortillas that Food For Life makes and which can be found in the freezer section of health food stores.
2 medium eggplants (buy younger, thinner ones because the seeds are not as developed– you don’t want the seeds)
2 cloves garlic
juice of 1 lemon
1/3 cup extra-virgin olive oil (optional: replace half of the olive with organic cold-pressed sesame oil)
1/2 cup ground sesame seeds (I prefer the hulled “white” sesame seeds and I grind them in a blenderbefore mixing them with other ingredients)
salt, pepper, and cayenne to taste
Puncture the eggplants in a few places and bake at 350 degrees F for about 1 hour or until eggplants are very tender and wrinkled but not burnt. Let cool. Cut in half and slip off the skin and remove the seeds–they come in “packs” and should scoop out with a spoon readily if the eggplant is well cooked. Place the “meat” of the eggplants ( this step is a little messy but you need to trust and persevere and don’t be afraid to use your hands) in a food processor with the rest of the ingredients and process until smooth. Taste and correct seasonings. Keep in the refrigerator.
