Baba Ghanoush

Use this eggplant dip with celery, mushroom and cheese dippers.

2 large eggplants
2 cloves garlic, crushed
3 tablespoons sour cream
2 tablespoons lemon juice
Salt and pepper to taste

Place eggplants on a baking tray in the oven for 90 minutes at 200c until softened and cooked through. Turn every so often. Allow to cool before removing skin. Finely chop cooked eggplant flesh and combine with other ingredients. Puree in a food processor. Serve as a dip or sauce.

Makes: 2 cups of Baba Ghanoush

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