Ingredients

• 2 large eggplants
• 1/3 cup tahini (sesame seed paste)
• 1/4 cup lemon juice
• 2 to 3 garlic cloves, crushed
• Salt and freshly ground pepper
• 1 to 2 tablespoons extra virgin olive oil
• Paprika
• 6 small pita breads, cut into wedges

Instructions

1. Preheat the broiler.

2. Using a sharp knife, pierce the eggplants in several places. Set them on a baking sheet and run under the broiler until the eggplants are soft and the skin is charred, turning frequently.

3. Transfer the eggplants to a colander and set aside to drain until they are cool.

4. When the eggplants are cool enough to handle, remove all of the skin and, using your hands, squeeze as much of the liquid from them as possible. Cut the eggplant into chunks.

5. In a blender or food processor, combine the tahini, lemon juice and garlic. Add the eggplant and process until the mixture is smooth. Season to taste with salt and pepper.

6. Transfer the baba ghanoush to a serving bowl. Drizzle the olive oil over the top and sprinkle with the paprika. Serve with warm pita bread.

Note: Baba ghanoush can be made 1 day ahead. Store in the refrigerator.

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Cocktail Sauce
Cucumber Yogurt Sauce
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Fresh Tomato Salsa
Garlic Aioli
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Spicy Shrimp Salsa
Tangy Tomatillo Salsa
Yogurt and Cumin Sauce