I grew up eating Babaganoush (the traditional name for the Middle Eastern eggplant dip). I created this Medical Medium friendly, vegan and gluten-free fat free eggplant dip to satisfy my itch for a yummy babaganoush.
Poke holes in the eggplant with a fork. Put into the bake with a parchment sheet for 45 m at 400 F.
Once done, remove from the oven and cool. When cool enough to touch scrape out the soft flesh from inside into a high speed blender.
Add all the other ingredients except the parsley, mint & pomegranates
Then blend at high speed for about 1 minute. Check the consistency - it should be thick and creamy. Pour the baba ganoush into a bowl, stir in the parsley and put the mint on top before serving.
Notes
You can even garnish your eggplant dip with olives - it's very traditional to do that. If you are remaining fat free, just don't eat them!