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; total fat 1.5g 2% DV; saturated fat 0.2g; cholesterolmg; sodium 245mg 10% DV; potassium 161mg 5% DV; carbohydrates 4.8g 2% DV; fiber 1.8g 7% DV; sugar 2g; protein 1.1g 2% DV; exchange other carbs 1; vitamin a iu 16IU; vitamin c 4mg; folate 17mcg; calcium 11mg; ironmg; magnesium 12mg; thiaminmg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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