Baba Ganouj
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.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
12 servings, about 1/4 cup each
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
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Extra-virgin olive oil, for garnish
-
Ground sumac, for garnish (see Note)
Directions
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: 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.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. | Equipment: Skewer
Nutrition information
Calories 32, Total Fat 1 g, Monounsaturated Fat 1 g, Sodium 245 mg, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Potassium 163 mg. Exchanges: Vegetable 1
Percent Daily Values are based on a 2,000 calorie diet
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