Eggplant–Baba Gannouge

Broil or grill eggplant until soggy, turning every 10-15 min for 45-50 min. Cool and peel. Drain 20 min and dice. Puree lemon juice and garlic. Salt to taste. Add eggplant and pulse until coarse. Add tahini and sour cream and pulse just until combined. Transfer to small bowl and drizzle w olive oil

Eggplant 3 lb
Tahini 0.5c, well stirred
Lemon Juice, Fresh 0.5c
Garlic 6 cloves, minced
Sour Cream 0.25 c (optional) or 1 T EVOO
Cumin 0.5 tsp ground or use chili powder
​Parsley or cilantro 1/2 c