Prick the eggplant in a few places with a fork or sharp knife, then place on a rimmed baking sheet. Bake for 35 to 40 minutes or until eggplant has collapsed and pulp is soft. Cool until eggplant is easy to handle, then remove stem and skin.
Into the bowl of a food processor, add eggplant pulp, olive oil, thinly sliced garlic, fresh lemon juice, tahini, salt and pepper. Process ingredients until smooth, about 1 minute. Add fresh minced parsley and process for another 10 seconds, just to combine.
Serve Baba Ganoush at room temperature with a drizzle of olive oil, a garnish of fresh minced parsley and a few red pepper flakes (optional). Any remaining dip will keep, covered, in the refrigerator for several days.
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