Baba Ganouj

From EatingWell: May/June 2007 — Subscribe Now!

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

Nutrition Profile

Ingredients

2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish (see Note)

Preparation

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.

Tips & Notes

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

Notes: 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 kalustyans.com or lebaneseproducts.com.

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