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Baba Ganouj

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  40 Minutes
Yield:  12 servings, about 1/4 cup each

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

RECIPE INGREDIENTS

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

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DIRECTIONS

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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 12 servings, about 1/4 cup each

Calories:

Sodium:

245mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

28%

Fat. Total:

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Baba Ganouj

Baba Ganouj

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