For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.
This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.
Adapted from David Lebovitz, makes approximately 1 1/2 cups
3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro
Preheat the oven to 375F (190C).
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.
Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.
Serve with sliced vegetables or pita bread.
Baba Ganoush can be made and refrigerated for up to five days prior to serving.