RECIPE: Baba Ghanouj

1 large or two small eggplants (about 1¼ pounds total)

1 clove garlic, minced

½ teaspoon kosher salt

3 tablespoons tahini (sesame seed paste)

2 tablespoons fresh lemon juice

2 tablespoons finely chopped parsley

Preheat the oven to 450 degrees. Place the eggplant(s) directly on the grates of the burner of a gas stove or on a preheated grill or grill pan; cook over high heat, turning several times with tongs, until the skin is charred and blistered all around, about 10 minutes total.

Transfer to a baking sheet. Roast (middle rack) until the eggplant is completely softened and collapsed, about 20 minutes. Let it cool, then cut it in half lengthwise and use a spoon to scoop the eggplant's flesh out of the skin. Discard the skin. (Use a knife to help separate them, as needed. It is OK if some charred bits remain.) Place the scooped eggplant in a food processor and pulse until it is broken down but not completely smooth.

Meanwhile, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat side of a chef's knife to work the garlic and salt together to form a paste.

Transfer the eggplant to a serving bowl. Stir in the garlic-salt paste, tahini, lemon juice and parsley until well incorporated. Makes 4 servings (about 1⅓ cups)

Nutrition: Per serving: 100 calories, 4 g protein, 12 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 5 g dietary fiber, 5 g sugar

-- Ellie Krieger

• Ellie Krieger writes a healthful-eating column for Local Living and a weekly Nourish recipe for Food. She is a registered dietitian, nutritionist and author and hosts public television's "Ellie's Real Good Food." Her most recent cookbook is "You Have It Made: Delicious, Healthy, Do-Ahead Meals." Follow @Ellie_Krieger.