Smoky Baba Ghanouj

Yield: 24 servings (serving size=2 T. dip and 2 pita chips.)
Source: The Complete Cooking Light Cookbook, p. 24
Comments from a PA Kitchen: An easier way to grill the eggplant, ala Alton Brown: Coat the eggplant, rather than the grill rack, with cooking spray. Place on grill rack for 20-30 min, turning occasionally, or until skin is blistered and starts to crack slightly. When done, roll the eggplant up in plastic wrap, twisting the ends of the plastic. Let cool 20 minutes. Cut--plastic and all--off about 2 inches of the stem end with kitchen scissors. Squeeze eggplant meat out of its skin like a tube of toothpaste. It will slide right out of its skin.


6 (6 inch) pitas
Cooking Spray
2 eggplants, cut in half lengthwise (about 2 lb)
1 garlic clove
1/4 c. tahini
3 T. fresh lemon juice
1/2 tsp. salt
Dash of paprika


  1. Preheat oven to 400.
  2. Split pitas; cut each half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 for 9 minutes or until crisp and browned. Set aside.
  3. Coat a grill rack with cooking spray, and place on grill over medium hot coals (350-400 degrees). Place eggplant halves, cut side up, on rack; grill covered, 20 minutes or until very tender. Remove from grill, and cool slightly. Peel eggplant. Set aside. (See note.)
  4. Drop garlic through food chute with food processor on; process until minced. Add eggplant, tahini, lemon juice, and salt; process 45 seconds or until smooth, scraping sides of bowl once.
  5. Transfer to a bowl; cover and chill. Sprinkle with paprika. Serve with toasted pita bread wedges.


Healthy Units: 1 per serving (0 without pita)
Calories=72; Fat=1.6g; Protein=2.4g; Carb=12.4g; Fiber=1.6g; Chol=0mg; Iron=.8mg; Sodium=143mg; Calc=28mg

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