Gluten-Free JOC Appetizer - Baba Ganoush

Ingredients:

2 large gluten-free eggplants
2 cloves garlic, minced
2 tablespoons gluten-free tahini (sesame paste)
2 tablespoons fresh lemon juice
2 tablespoons gluten-free extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon gluten-free ground cumin
Salt and pepper to taste
Chopped fresh parsley for garnish
Gluten-free pita bread or vegetable sticks for dipping

Instructions:

Preheat your oven to 400°F (200°C).

Pierce the gluten-free eggplants in several places with a fork. Place them on a baking sheet lined with foil.

Roast the eggplants in the preheated oven for about 45-60 minutes, or until they are soft and the skin is charred. Turn them occasionally to ensure even roasting.

Remove the roasted eggplants from the oven and let them cool slightly.

Once the eggplants are cool enough to handle, peel off the charred skin and discard it. Place the flesh of the eggplants in a colander to drain any excess liquid.

In a food processor, combine the roasted eggplant flesh, minced garlic, gluten-free tahini, fresh lemon juice, gluten-free extra-virgin olive oil, gluten-free ground cumin, salt, and pepper.

Process the mixture until it reaches a smooth and creamy consistency. Taste and adjust the seasonings as needed.

Transfer the Baba Ganoush to a serving bowl, drizzle with additional gluten-free olive oil, and garnish with chopped fresh parsley.

Serve the gluten-free Baba Ganoush with gluten-free pita bread or vegetable sticks for dipping.

Enjoy this gluten-free Baba Ganoush as a flavorful and creamy appetizer!