 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
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 |
Directions:
1. Preheat broiler or prepare grill.
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.
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.
4. Transfer baba ghanouj to a shallow bowl and drizzle with oil. Serve baba ghanouj with accompaniments.
|
|