Baba Gannoujh (Eggplant Dip)

• 2 l-pound eggplants
• 14 cup olive oil
• 14 cup tahini (sesame seed paste)
• 3 tablespoons lemon juice
• 1 minced garlic clove
• pita bread, wedges

1. Place whole eggplant on slightly hot grill.
2. Grill until eggplant is very soft, rotating occasionally for about 45 minutes.
3. Cool slightly.
4. Use a spoon to scoop eggplant pulp from the shell into a strainer.
5. Allow pulp to drain for 30 minutes.
6. In food processor, process pulp, 1/4 cup oil, tahini, lemon juice, and garlic until almost smooth.
7. Season to taste with salt and pepper.
8. Scoop up with warm, fresh pita wedges.

eggplants, olive oil, tahini, lemon juice, garlic, pita bread

Taken from www.food.com/recipe/baba-gannoujh-eggplant-dip-331233 (may not work)