Want to turn your basic baba ghanouj recipe into a real party rock star? The secret is the food world’s hottest new condiment: harissa paste. Kick it up another notch with garnishes like these DIY sun-dried tomatoes, and you might even give guac a run for its money. And did I mention this is ready in just 15 minutes?  You can thank me later. MORE: Stuffed Eggplant with Lentils and Harissa Prep time: 5 minutesTotal time: 15 minutesMakes 5 1/4 c servings 1 med eggplant, sliced lengthwise in 1/2" slices 1/4 c lemon juice 1/4 c tahini 1 lg garlic clove 1 Tbsp harissa paste 1 Tbsp extra-virgin olive oil toasted pine nuts, sun-dried tomatoes, chopped parsley for garnish (optional)

  1. Brush a light layer of olive oil on both sides of each eggplant slice and the garlic clove. Prepare a grill pan or nonstick frying pan over medium heat and cook eggplant slices 5 to 6 minutes per side. Meanwhile, add garlic clove to pan and cook for about 3 to 4 minutes.2. Set eggplant and garlic aside and let cool. Using a spoon, gently scrape the eggplant flesh off of the skin. Mince garlic.3. Place eggplant flesh, lemon juice, tahini, garlic, and harissa paste in a food processor and blend until smooth, 30 to 60 seconds, scraping down sides if needed. Garnish with toasted pine nuts, sun-dried tomatoes, parsley, and more olive oil, if desired. Serve hot, room temperature, or chilled. NUTRITION (per serving) 108 cal, 3 g pro, 4 g carb, 1 g fiber, 0 g sugars, 10 g fat, 1 g sat fat, 20 mg sodium