Smoky Eggplant Dip Makes 21/2 cups to serve 10 Also known as baba ghanoush, this Middle Eastern dip is made from smoky, charred eggplant pureed with nutty, earthy tahini and copious amounts of extra-virgin olive oil. It's rich, silky, and absolutely one of my favorite summer dishes. The trouble is that the tahini (which is made of ground sesame seeds) and oil really move this vegetable dip into troublesome terrain. It seems so light, healthy, and full of great ingredients--but between the oil and ground seeds, it's really high in fat. Fat is fat. Some fat is better for you than others, but it's all about 120 calories a tablespoon. Here, I've backed way off on the olive oil, but maintained the traditional earthy flavor and creaminess. Eggplant thrives in the Southern summer heat, and while this dish isn't typically Southern, it's a marvelous addition to the lightened up Southern table. Eggplant is available year round in grocery stores, but they taste their meaty, hearty best in the summer. Bonus is that in the warmer months, for a super intense smoky taste, you can pop them on the grill instead of cooking them in the oven. 2 pounds Italian eggplant 1/2 cup plain 2 percent Greek yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon tahini or peanut butter (reduced-fat or all-natural) 4 garlic cloves, coarsely chopped 1 tablespoon lemon juice, plus more to taste Coarse kosher salt and freshly ground black pepper Fresh mint leaves, for garnish Pomegranate seeds, for garnish Whole-wheat pita triangles, for accompaniment Vegetable crudités, for accompaniment Calories 42 Fat 2 g Carbs 5 g Fiber 3 g Protein 1 g Preheat the oven to 450°F. Prick eggplants with a fork to pierce the skin and allow steam to escape while cooking. Place the eggplants in an ovenproof baking dish or cast-iron skillet. Cook in the oven until the skin of the eggplant is shriveled and the flesh has collapsed, about 30 minutes. Then, set the heat to broil and cook until charred on both sides, an additional 10 to 15 minutes. Peel the eggplant and place the flesh in the bowl of a food processor fitted with the metal blade. Add just a piece or two of the charred skin, about the size of a couple of stamps. Add the yogurt, oil, tahini, garlic, and lemon juice. Season with salt and pepper. Puree until smooth, then taste and add more lemon juice or salt, if needed. Transfer to a plate and garnish with mint and pomegranate seeds; serve with the pita triangles and crudités. Excerpted from Lighten Up, Y'All: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
