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    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.


    • 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


    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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