Baba Ganouj

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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.

Baba Ganouj
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes (20 minutes prep)

  • 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)

  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.

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 or

Nutritional Facts

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

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