Baba Ganoush

2		small eggplants
4		heaping tablespoons tahinis (make sure it's gluten free and with no additives!)
3  tablespoons		juice of half a lemon
2		garlic clove,s smashed
2  tablespoons		olive oil, plus more for drizzling
1/4  teaspoon		chili powder
1/4  teaspoon		smoked paprika
4  tablespoons		fresh parsley
1  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Baba Ganoush ingredients. The serving size for any ingredient in Baba Ganoush may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees. Prick the eggplant with a fork, then char the skin of the eggplant on all sides by placing it on the direct flame of a gas burner. (If you don’t have a gas stove, you can place it under the broiler.) Place the eggplant on a baking sheet and bake for 30-45 minutes, until it’s completely soft and you can pierce the eggplant with a paring knife and meet no resistance. Remove from oven and let cool. Once cool, slice the eggplant in half the long way and scrape all the insides into a food processor with the remaining ingredients. Purée until smooth. Serve with vegetables, grilled meat, or as a salad dressing.