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
Accompaniments:
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.
Makes about 5 cups.
Gourmet
July 1997
Sinbad Restaurant, Hendersonville NC
Go To Page: 1
