Baba Ganouj

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Baba Ganouj

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.

Serves 12

Prep Time 20 min

Total Time 40 min.

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.


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