Baba Ghanouj

1. 1

   Preheat broiler or prepare grill.

2. 2

   Prick eggplants in several places with a fork.

3. 3

   On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55 minutes, or until charred all over and very soft.

4. 4

   (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in same manner.)

5. 5

   Cool eggplants until they can be handled and peel off and discard skin, Transfer pulp to a colander set over a bowl.

6. 6

   Let eggplant pulp drain 20 minutes and discard any liquid on bowl.

7. 7

   In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth.

8. 8

   Add eggplant pulp and pulse until a coarse puree.

9. 9

   Add tahini and sour cream and pulse just until combined well.

10. 10

    Transfer baba ghanouj to a shallow bowl and drizzle with oil.

11. 11

    Serve baba ghanouj with accompaniments.

* Per serving · 4 servings · Values may vary.