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Baba Ganouj

May/June 2007

Your rating: None Average: 3.4 (96 votes)

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.



READER'S COMMENT:
"wonderful .... it reminds me about a dish served by my brother in law in India. "
Baba Ganouj

Makes: 12 servings, about 1/4 cup each

Active Time:

Total Time:

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

  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.

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; 0 g added sugars; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.

Exchanges: 1 vegetable


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