Almond Baba Ghanoush

• 3 tablespoons extra-virgin olive oil, divided
• 2 large eggplants (about 2 1/2 pounds each), trimmed, peeled, and cut into bite-sized pieces
• 3 Cloves garlic, minced
• 6 tablespoons almond butter
• 1/4 cup chopped almonds, roasted*
• 1/4 cup lemon juice
• 2 tablespoons minced Italian parsley, plus sprigs for garnish
• Salt and pepper to taste

Preparation

1 Heat 2 tablespoons oil in a large skillet. Cook eggplant and garlic on medium heat 7 to 10 minutes, stirring occasionally, until eggplant darkens.
2  Place eggplant, garlic, almond butter, almonds, lemon juice, parsley and remaining oil in a food processor or blender, and puree.
3 Season with salt and pepper. Place in serving bowl and garnish with parsley sprigs.
4 Serve with whole-wheat pita crisps or whole-wheat crackers.
5 To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan.
6 Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.
7 Note that almonds will continue to roast slightly after removing from oven.

Source: Almond Board of California