Ingredients
- 2 medium eggplants, (about 1 pound each)
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoon tahini, (see Note)
- 1 1/4 teaspoons salt
- Extra-virgin olive oil, for garnish
- Ground sumac, for garnish (see Note)
Cooking Directions
Step 1
Preheat grill to high.
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 32
- Carbohydrates: 5g
- Fat: 1g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 163mg
- Sodium: 245mg
- Exchanges: 1 vegetable
- Carbohydrate Servings: 0