The Raw Truth

Baba Ghanoush

This Middle Eastern dish is hearty and earthy. The longer you marinate the eggplant, the better it gets. Serve the baba ghanoush with Sprouted

Hummus, Falafel, or Tabouli.

SERVES 4

1 large eggplant, seeded and thinly sliced

Generous pinch of sun-dried sea salt

Juice of 1 lemon

1 clove garlic, crushed

1 teaspoon sprouted cumin seeds

¼ cup raw tahini

1 onion, minced and rinsed

¼ cup minced fresh flat-leaf parsley

Bragg Liquid Aminos

Put the eggplant in a large bowl, cover with water, add the sea salt and lemon juice, and soak for 4 to 10 hours. (This will help cure the eggplant and
improve its flavor.) Drain.
In a homogenizing juicer with the blank plate in place, homogenize the eggplant with the garlic and cumin sprouts into a large bowl. Add the
tahini, onion, and parsley and mix well. Stir in the Braggs to taste and serve.