Baba Ganouj ... Not just for wedding crashers, I think of Owen Wilson every time I hear Baba Ganouj!! : )

Yes, another bunny trail!!  A friend asked for healthy eggplant recipes and I couldn't help myself from posting this one!!  Grilled eggplant is mixed with grilled or roasted garlic and lemon juice to create a rich dip.  I have also added greek yogurt to add protein and a creamy texture.  Bask in the joy and try it!!  Thank you for visiting.
Baba Ganouj can also be used (like any hummus) as a spread in a sandwich instead of mayo, or in a wrap.  Try layering Baba Ganouj, greek yogurt, chopped tomatoes and onions for a great layer dip.  I have this for lunch sometimes! 

Baba Ganouj - aka Eggplant Humus/Dip

Ingredients

• 2 medium eggplants, (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini – ground sesame seeds
• 1 1/4 teaspoons salt
• Extra-virgin olive oil, for garnish

Preparation

1. Preheat grill to high.
2. 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.
3. 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.

Per serving: 32 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.  Service size about 1/4 cup.