Baba Ganouj, from Gourmet July 2007

3 medium eggplants (about 1 pound each)
1/2 cup fresh lemon juice
1/4 cup red-wine vinegar
8 garlic cloves
1 cup well-stirred tahini (sesame seed paste)
1/2 cup sour cream
Olive oil for drizzling
pita triangles
chopped onion
chopped drained bottled peperoncini (pickled Tuscan peppers)
chopped pitted Kalamata olives

Preheat broiler or prepare grill. Prick eggplants in several places with a fork. On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55 minutes, or until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in same manner.) Cool eggplants until they can be handled and peel off and discard skin, Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard any liquid on bowl. In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth. Add eggplant pulp and pulse until a coarse purée. Add tahini and sour cream and pulse just until combined well. Transfer baba ghanouj to a shallow bowl and drizzle with oil. Serve baba ghanouj with accompaniments.