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.

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Equipment: Skewer

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at or

Nutrition Facts

33 calories; 1.5 g total fat; 0.2 g saturated fat; 245 mg sodium. 161 mg potassium; 4.8 g carbohydrates; 1.8 g fiber; 2 g sugar; 1.1 g protein; 16 IU vitamin a iu; 4 mg vitamin c; 17 mcg folate; 11 mg calcium; 12 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
Rich and smooth taste. I warmed it and served it as a side dish. Read More
Rating: 4 stars
wonderful.... it reminds me about a dish served by my brother in law in India. Read More