Baba Ghanoush

Prized in the Middle East as a feast staple, this smoky, versatile spread livens up party menus and meals alike. Serve the classic eggplant dip with pita wedges.

Makes 12 servings

Ingredients

• 2 medium organic eggplants (about 1 pound each)
• 4 cloves organic garlic, unpeeled
• ¼ cup organic lemon juice
• 2 Tbsps tahini
• 1¼ tsps salt
• Expeller-pressed extra-virgin olive oil, for garnish
• Ground sumac, for garnish

Directions

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.



Nutrition Facts

Serving size: ¼ cup each. Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.