Low-carb, full of vitamins, phenolic compounds and antioxidants, the eggplant-based Middle Eastern dip called baba ghanouj is a go-to quick snack at our house whenever eggpplant is in season.

Ingredients

1 eggplant

2 cloves of garlic

1/2 teaspoon sea salt

1/4 cup tahini

1/4 cup lemon juice

3 tablespoons (or more!) olive oil

Process

Thickly slice and salt the eggplant. Set aside for 15 minutes or so, then shake off the dew. It’s bitter.

Pre-heat the grill to medium-high.

Brush or spray olive oil on the eggplant planks, then grill them on each side. You’re looking for soft insides. At our house, we go for a little charring.

In a food processor, blend the salt and garlic. Use a spatula to scrape down the sides, then add the tahini, lemon juice, and olive oil. Blend again.

When the eggplant is cool enough to handle, peel the skin off and blend the pulp.

Serve with crudite and extra olive oil.