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20 minute dinner recipes

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Baba Ganouj

http://www.eatingwell.com/recipes/baba_ganouj.html

From EatingWell:  May/June 2007

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

12 servings, about 1/4 cup each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat grill to high.
  2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
  3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Nutrition

Per serving : 32 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 2 g Fiber; 245 mg Sodium; 163 mg Potassium

Exchanges: 1 vegetable

Tips & Notes