Baba Ghanouj Recipe
- 3 medium eggplants (about 1 pound each)
- 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
- pita triangles
- chopped onion
- chopped drained bottled peperoncini (pickled Tuscan peppers)
- chopped pitted Kalamata olives
- 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 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55 minutes, or until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in same manner.) Cool eggplants until they 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 on bowl.
- In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth. Add eggplant pulp and pulse until a coarse purée. Add tahini and sour cream and pulse just until combined well.
- Transfer baba ghanouj to a shallow bowl and drizzle with oil. Serve baba ghanouj with accompaniments.
