Dawn.nys (11:45:57 AM) :

Baba Ghanouj

3 medium eggplants (about 1 lb ea)
1/2 Cup fresh lemon juice
1/4 cup red-wine vinegar
8 garlic cloves
1 cup well-stirred tahini (sesame seed paste)
1/2 Cup sour cream
olive oil for drizzling

Preheat broiler or prepare grill. Prick
eggplants in several places with a fork. On a broiler pan or in a shallow baking pan, broil eggplants about 3-4 inches from heat, turning every 10-15 minutes, 45-55 minutes or until charred all over and very soft. (Or, grill eggplants on a well-oiled rack set 5-6 inches over glowing coals in same manner).

Cool eggplants until can be handled and peel off and discard skin. Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard any liquid in bowl.

In food processor, blend lemon juice, vinegar, garlic and salt to taste until smooth. Add eggplant pulp and pulse until coarse puree. Add tahini and sour cream and pulse just until combined well.

Transfer to a shallow bowl and drizzle with oil. Serve with pita triangles, chopped onion (chopped, drained). bottled peperoncini, and chopped pitted Kalamata olives.

Makes 5 cups.