I am not sure if baba ghanouj is as popular as hummus is in the United States. Baba ghanouj is basically to eggplant what hummus is to chickpeas.

When I was a young kid growing up in Lebanon, every summer we would go and stay in the mountains for about 3 months, escaping the heat of Beirut. Traditionally, every Sunday morning we would visit a local hangout in the middle of the square to have the traditional Egyptian/Lebanese breakfast of Fool mdammas, made of beans. It was not my favorite breakfast, but I loved going since everyone would be there. Since we were regulars, the minute we would walk in, our table would be ready and everyone’s favorite dish would soon arrive on the table without ordering.

My favorite was baba ghanouj and I would get my very own plate of succulent, roasted eggplant, mixed with tahini, lemon and garlic. I would dip my pita bread in the smooth concoction and savor it and clean my plate so well, they did not have to wash it.

I hope you enjoy this recipe.

Eggplant Dip Recipe

2 large eggplants

6 tablespoons tahini (sesame paste)

1 cup plain lowfat yogurt

4 tablespoons lemon juice

2 cloves garlic, mashed

1 teaspoon salt

Prick the eggplant in several places with a knife. Broil under the broiler or on a grill until soft. Let it cool. Peel if possible, or cut an opening in the eggplant and spoon the flesh out. Cut it into small pieces and mash it with a fork. Combine the other ingredients and blend into the eggplant until smooth. Serve decorated with chopped parsley and drizzled with olive oil.

Serves 4

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