Savory Baba Ganouj

6 steps

• Preheat grill to 500F (high heat).
• Poke holes in eggplants with a fork or knife. Place on grill and cook for about 10-12 minutes or until charred and soft. Turn every few minutes to char all sides. Remove and set aside to cool.
• Skewer unpeeled garlic cloves and grill for 3-4 minutes, then flip and cook for another 3-4 minutes or until garlic is charred. Remove and set aside to cool.
• Cut the eggplant in half and scoop out the flesh, discarding the peel.
• Add eggplant, garlic, lemon juice, tahini, and salt to a food processor and blend until mostly smooth.
• Place in a serving bowl, drizzle with extra virgin olive oil and sprinkle with ground sumac spice.

Recipe makes about 3 cups. One serving is 1/4 cup.

Tips:
You can grill both the eggplants and garlic at the same time on high heat.

If you don't have access to a grill, you can cut eggplant into rounds and broil in oven.

Sumac spice is typically found in supermarkets or it can be ordered online. It adds a citrus-like taste. You can substitute sumac powder with za'atar, chile powder, or smoked paprika.

Baba ganouj is often used as a dip with pita bread or raw veggies. It is also delicious on a salad or as a sandwich spread.

1 medium lemon squeezed makes about 1/4 cup juice (4 tbsp).