Baba Ghanouj

from Healthy Eating ... 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 (ground sesame paste available in most stores)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil for garnish
• Ground sumac for garnish, or pistachio nuts

Preheat grill to high. 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. 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.