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Baba Ganouj

Baba Ganouj
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 | Total Time: 40
  • 2 medium
    eggplants, about 1 pound each
  • 4 cloves
    garlic, unpeeled
  • 1/4 cup
    lemon juice
  • 2 tablespoons
    tahini
  • 1 1/4 teaspoons
    salt
  •  
    extra-virgin olive oil, for garnish
  •  
    ground sumac, for garnish
Instructions
  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.
Nutritional Information

Makes: 12 servings
Serving Size: 1/4 cup
  • Calories32
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates5 g
    • Dietary fiber2 g
  • Protein1 g
  • Sodium245 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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