Sesame-Free Baba Gannozh

     This is the classic Middle Eastern eggplant dip. The standard recipe, of course, calls for tahini (crushed sesame), but I substitute sunflower butter. It gives it a somewhat different flavor, but I think I like it just as well as the original. The classic way to serve baba gannozh is with pita bread, but it also works perfectly with rice tortilla chips, rice crackers or cut-up veggies.

    Note that some people who are allergic to nuts and/or peanuts are also allergic to sunflower seeds.  Ask your allergist if you're not sure.

     1 large eggplant

     6 Tb. sunflower butter

     6 Tb. olive oil (See Oil in the Glossary)

     juice of 1 lemon (See Juice in the Glossary)

     2 cloves garlic

     salt (See Salt in the Glossary)

Broil or grill the eggplant on all sides until it is quite charred on the outside and soft all the way through.  Cover it with a lid, and allow it to cool for a few minutes. (Steam from inside the eggplant will help loosen the peel.) Peel the eggplant and put it into a blender. Add all the other ingredients except salt and blend thoroughly. Salt to taste.