Baba Ghanouj

Directions

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.