Baba Ghanoush With Red Pepper Swirl

• 3 (1-pound) eggplants
• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 3 tablespoons tahini (sesame-seed paste)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, peeled
• 1/4 cup fat-free sour cream
• 1 (7-ounce) bottle roasted red bell peppers, drained
• 6 (6-inch) pitas, each cut into 6 wedges

1. Preheat oven to 375u0b0.
2. Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375u0b0 for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.
3. Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

eggplants, lemon juice, extravirgin olive oil, tahini, salt, freshly ground black pepper, garlic, sour cream, red bell peppers, pitas

Taken from www.myrecipes.com/recipe/baba-ghanoush-with-red-pepper-swirl (may not work)