Recipe: Low-protein baba ghanouj

I know... when you think "baba ghanouj" you think "what's so protein-heavy about eggplants and olive oil?"  Well, when I looked up recipes for it, one thing stood out:

Tahini.

A quarter cup of tahini has 10.5 grams of protein.  While that's not a whole lot spread out over two cups of dip/spread, those few grams here and there add up.  So I decided to make a baba ghanouj recipe without tahini, and what I got was pretty darned tasty.

Hat tip to Cookie and Kate for the tip about roasting the eggplant.