Ingredients

Makes about 5 cups

　　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

　　

Step 1

Preheat broiler or prepare grill.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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