Even skeptics were won over by this version of the classic eggplant dip. Serve as a side dish or as an appetizer with pita wedges.
Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
- 2 medium eggplants (about 1 pound each)
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 1/4 teaspoons salt
- Extra-virgin olive oil for garnish
- Ground sumac for garnish
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
32 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 245mg sodium; 5g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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