Smoky Baba Ganoush

Good baba ganoush depends on getting real char on the eggplant — over a flame, on a hot grill, or under a blazing oven — because that smoke is what separates this dip from a plain eggplant purée. Once the flesh is scooped out and drained, it gets mashed with tahini, lemon, and garlic into something silkier and smokier than hummus.

Eggplant itself is naturally low in calories and carries a good amount of fiber, and because this recipe skips mayonnaise or sour cream in favor of tahini and olive oil, it stays a naturally gluten-free, plant-based dip that fits within a heart-healthy way of eating. Serve it with raw vegetables or warm flatbread alongside grilled meats or falafel.