Title: Baba Ganouj
Yield: 12 servings
Cuisine: Middle Eastern
Source: Eating well magazine
Preheat grill to high.
Prick eggplant all over with a fork. Grill the eggplant turning occasionally until charred and tender 10 -12 mins. Grill the garlic 6-8 mins.
Peel eggplant and garlic - transfer to food processor. Add lemon juic tahini and salt; process until smooth. Drizzle with olive oil and sprinkle with sumac, if desired.
Cover and refrigerate for up to three days.
Per serving (1/4 cup)
32 cals, 1g fat, 0mg chol, 5g carbs
1g protein, 2g fiber, 245mg sodium, 163mg potassium.