Like hummus, baba ghanoush is a staple in the Middle East. Serve it with pita bread, or Pita Chips.

INGREDIENTS

• 2 large eggplants
• 2 bulbs garlic
• 1 medium yellow onion, chopped
• ¼ cup tahini
• ¼ cup lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼– ½ cup olive oil

1. Preheat oven to 400°F.

2. Coat eggplant and garlic lightly with olive oil, place on a baking sheet, and roast until brown and soft, 30–40 minutes.

3. Cool and peel the eggplant and put it in a food processor.

4. Cut garlic in half, squeeze out the soft roasted cloves, and put in the processor.

5. Add remaining ingredients and puree, adding enough olive oil to reach a smooth, yogurt-like consistency.

6. Transfer to serving bowl and swirl the top with a spoon.

7. Drizzle on a generous amount of olive oil and sprinkle liberally with chopped parsley and/or ground paprika.

SERVES 6

• 220 calories
• 15 g fat
• 20 g carbohydrates
• 5 g protein
• 200 mg sodium
• 7 g fiber