1. Prepare outdoor grill for direct grilling over medium-low heat. With fork, poke eggplant several times on each side to vent. Place eggplant and beets on hot grill rack; cover and cook eggplant 30 minutes or until charred and tender, turning occasionally, and beets 8 minutes or until grill marks appear, turning once. Transfer eggplant to colander over bowl; cool eggplant and beets 15 minutes. Remove skin and trim off ends of eggplant; coarsely chop eggplant and beets.

2. Place pita bread on hot grill rack; cover and cook 3 minutes or until toasted, turning once. Cut each pita bread into 6 wedges

3. In food processor, purée garlic, tahini, lemon juice, coriander, cumin, 1 teaspoon salt, eggplant and beets. Makes about 2 cups

4. Serve baba ghanoush drizzled with oil, if desired, along with pita bread wedges

• 9 g Total fat
• 1 g Saturated fat
• 0 mg Cholesterol
• 733 mg Sodium
• 44 g Carbohydrates
• 5 g Fiber
• 6 g Sugars
• 1 g Added sugars
• 9 g Protein