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.
Time: 40 minutes (20 minutes prep)Ingredients
2 medium eggplants (about 1 pound each)
4 cloves garlic , unpeeled
1/4 cup lemon juice
2 tablespoons tahini (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil for garnish
Ground sumac for garnish (see Note)
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.
Notes: 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.
- Serving Size
- about 1/4 cup
- 5 g
- 1 g
- Saturated Fat
- 0 g
- 1 g
- 0 mg
- Dietary Fiber
- 2 g
- 163 mg
- 245 mg
- 12 servings
- about 1/4 cup each
- 1 vegetable