- 2 eggplants
- 2 tbsp lemon juice
- 5 cloves minced garlic, preferably roasted
- 1 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp parsley
Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, process eggplant with remaining ingredients until smooth.
Check the ingredients on your onion powder to make sure, but this simple recipe should be gluten-free and safe for vegetarians and vegans with gluten sensitivities.
More homemade baba ganoush recipes:
Chili Lime Baba Ganoush Recipe
Vegan Baba Ganoush with Parsley
Easy Baba Ganoush Eggplant Hummus