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
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.