SCD Baba Ghanoush

Pre-SCD, my go-to party dip was usually hummus.  Now, with garbanzos out the window, I decided to try making baba ghanouj.  The flavors are very similar and the best thing is, you don't even have to make any modifications to make it SCD-friendly.  Just make sure the tahini you get doesn't have anything added to it. I use a brand called Joyva.  You can dip all kinds of veggies in it - I like zucchini slices and strips of red bell  pepper.

2 eggplants
4 cloves garlic
Juice from one lemon
1/4 cup tahini
1/2 cup olive oil
1/2 tsp ground cumin
1/4 tsp ground coriander seeds
1/2 tsp paprika
Salt and cayenne to taste

Preheat the oven to 400 degrees.  Cut the eggplants in half and rub them with olive oil.  Put them on a foil-lined baking sheet, cut side down.  Poke the skins with a fork in a few places to let the steam out as they bake.  Roast them for 30 minutes.  The next step isn't necessary but will give the finished product a smoky flavor, which is really nice.  Turn your broiler on and move the rack up so the eggplants are just a few inches away.  Broil for about 10 minutes or until the skins start to char and blister.  Remove them from the oven and let them cool down.

Scoop the flesh out of the skins and into a strainer to let excess liquid drain.  Put the eggplant, garlic, lemon juice, tahini and spices into a food processor.  With the food processor on, slowly add the olive oil into the tube until the mixture has a creamy, silky texture.  Serve it with cut up vegetables for dipping.