Babaganoush

Ingredients

Step 1
Prick eggplants all over with a fork Then wrap each eggplant well in a double layer of heavy foil, or three layers of regular foil If the eggplants are small you can wrap two or three together
Step 2
Turn gas burners on medium-high and lay the foil packages directly on the burners Turn the packages every 5 minutes for a total time of 20 minutes
Step 3
Let the eggplants cool in the foil, then carefully remove foil Steam will escape, and the packets will be full of hot liquid from the eggplants
Step 4
Slice the eggplants in half lengthwise, and put into a colander to let the liquid drain Press the eggplants with the back od a wooden spoon to extract as much liquid as possible
Step 5
Put the eggplant and the remaining ingredients into a bowl and using a potato masher, mash the mixture together until,it is fluffy Alternatively you can put all the ingredients into the bowl of a food processor and pulse several times to blend the mixture well
Step 6
To serve drizzle with olive oil and sprinkle with paprika Serve with pita wedges or pita chips