Recipe Name:	Baba Ghanouj (Eggplant Dip)	Difficulty:	Easy
Source:	?	Serving Size:	5
Ethnicity:	Indian	Comments:
Base:	Vegetable
Course:	Appetizer
Preparation Time:	30-60 Minutes

Ingredients: 3 Each(s) medium eggplants (about 1 pound each) 1/2 Cup(s) fresh lemon juice 1/4 Cup(s) red wine vinegar 8 Each(s) garlic cloves 1 Cup(s) well-stirred tahini 1/2 Cup(s) sour cream

Directions: 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 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 the same manner - or slap them on the ol' George Forman grill til they're soft). 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 liquid in bowl. In a food processor blend lemon juice, vinegar, garlic,and salt to taste until smooth. Add eggplant pulp and pulse until a coarse puree. Add tahini and sour cream and pulse just until combined well. Transfer to a shallow bowl and drizzle with oil.