BABA GHANOUSH

Ingredients

• 1 large eggplant
• 1/4 cup tahini (sesame seed paste)
• 3 tbsp sour cream
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• Dash freshly ground pepper
• 3 cloves garlic, crushed
• Extra-virgin olive oil, optional*
• Pita bread wedges*

Directions

1. Preheat oven to 400°F. Pierce eggplant in several places with a fork. Place eggplant in a baking dish. Bake until tender, about 45 minutes; cool.
2. When cool enough to handle, slice eggplant in half lengthwise and scoop out pulp. Place pulp in a colander and place colander in sink. Let drain for 20 minutes.
3. Transfer pulp to a food processor; process until smooth. Add all remaining ingredients, except olive oil; process, using an on/off motion, until blended. Transfer mixture to a serving dish.
4. Cover and refrigerate for at least 4 hours or up to 24 hours.
5. To serve, stir mixture and drizzle with oil. Serve with pita bread wedges.