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Spicy Eggplant Dip (Gluten-Free)


The finished spicy eggplant dip. Photo:

This lighter version of a typical baba ghanoush has a kick all its own from jalapeños. Serve with vegetables, gluten-free chips, or use as a sandwich spread. This recipe makes about two cups and I tend to think it gets better a day or two later. Poke generous holes before baking to allow as much flavor to develop as possible.

Ingredients:
1 eggplant
3 cloves garlic
2 medium jalapeños
¼ cup fresh parsley
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon each salt and pepper, plus extra to taste

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Directions:
Preheat oven to 400°

Pierce eggplant several times with a fork. Slice in half length-wise, leaving top stem on, and coat each side with olive oil, salt and pepper. Bake on a sheet until soft, about an hour. Remove to let cool enough to handle.

While the eggplant is cooking, heat jalapeños and garlic in a small skillet over medium-high heat until just toasted. Let cool and remove stems from peppers.

Scoop out flesh from cooled eggplant halves and add to a blender or food processor with jalapeños, garlic, parsley and lemon juice. Blend until smooth, salt and pepper to taste. Serve warm or chilled.

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Wish we could see her follow up studies from the last 5 years.

Thank you, Awol cast iron stomach. It's really hard to tell which ingredient(s) is the wrong one for me. I think I'll eliminate all additives as much as possible because they are unhealthy anyway and then if that doesn't work I'll eliminate corn and dairy, too.

Has anyone ever experienced issues with Bob's Red Mill products? I've noticed that their products are not certified gluten free or at least that's my assumption after reading the packages.

Odd. And I wonder why she thinks she doesn't have Celiac? But her little experiment does show that some people may be going over board with new and separate pots, etc

Interesting article. I do wonder how she was 'misdiagnosed' though and how she came to the conclusion she wasn't celiac.