Recipe information
Yield
Makes about 5 cups
Ingredients
3
1
1
8
1
1
Need to make a substitution?
Preparation
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.