Baba Ganoush (Eggplant Hummus)

Contributed by Donna Hargrove, D.O., Nutrition Editor

Equipment Needed:

Chef knife, cutting board, charcoal or gas grill, food processor or blender, fine grater or zester, measuring cups and spoons.

Ingredients:

Grilled roasted whole eggplant

1 large or 2 medium purple skinned eggplant, whole

¼ cup tahini

3 poached garlic cloves, chopped

½ tsp lemon zest

Juice of 1 lemon

¼ tsp cumin

¼ tsp salt

1 tbsp olive oil

2-3 red chile peppers, chopped (optional)

Method:

Wash eggplant. Pierce skins with fork in several places. Place over medium hot charcoal (white ash on brickets) or gas grill. Cook, turning several times, until soft and caving in on itself, about 15-30 minutes. Let cool. Cut in half; remove and discard skins. Place eggplant flesh in food processor or blender. Add remaining ingredients and blend until smooth. Adjust salt to taste. Refrigerate 2-3 hours prior to serving. Allow to come back to room temperature prior to serving. Drizzle with extra virgin olive oil. Serve on pita chips or vegetable sticks.

Serves 6.

Nutritional Information per serving:

Calories: 100, Fat: 9 gm, Sodium: 110 mg, Cholesterol: 0, Carbohydrates: 7 gm, Protein: 3 gm