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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.


Recipe Summary

40 mins


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 kalustyans.com or buylebanese.com.

Nutrition Facts

about 1/4 cup
33 calories; protein 1.1g; carbohydrates 4.8g; dietary fiber 1.8g; sugars 2.1g; fat 1.5g; saturated fat 0.2g; vitamin a iu 16.1IU; vitamin c 3.7mg; folate 17mcg; calcium 11.3mg; iron 0.3mg; magnesium 11.5mg; potassium 161mg; sodium 244.6mg; thiamin 0.1mg.

1 vegetable