Recipe

Garlic-free Vegan Baba Ghanoush Recipe
Ingredients
1 American style eggplant
drizzle olive oil

2 scallion bulbs
2 tbsp sunbutter (I ground roasted unsalted sunflower seeds with a drizzle of lemon olive oil)
Olive oil (basil or other flavored oil is lovely)
1/4 tsp of salt (or more to taste, especially if using homemade unsalted sunbutter)
handful of fresh cilantro
1 fresh lime
1 tsp agave nectar (optional)
fresh ground black pepper

Directions
Cut eggplant in half horizontally and place in baking dish with freshly cut side up. Drizzle with olive oil. Roast on 425 for 20-30 minutes or until flesh is golden brown. Turn over and bake ten more minutes. Then remove from oven and cool.

If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.

Notes
Sunflower seed is no tahini, but did you know sesame is a rising allergen, especially in countries where it is part of the national cuisine? This is also garlic-free.