Baba Ganouj

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

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.

Recipe Nutrition:

Per serving: 32 calories; 1 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium; 0 g added sugar

0 Carbohydrate Servings

Exchanges: 1 vegetable

Contributed by: EatingWell.com