Babaghanouj

Ingredients

• 1 medium eggplant cut in half lengthwise ( 1 lb.)
• 2 large garlic cloves chopped
• 0.1 teaspoon ground pepper red
• 15 servings kalamata olives pitted halved
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 15 servings olive oil extra-virgin
• 15 servings pita chips 
• 0.5 teaspoon salt 
• 15 servings paprika smoked
• 1 tablespoon cup heavy whipping cream sour
• 2 tablespoons tahini 

Equipment

• food processor
• bowl
• sieve
• grill

Directions

1. Spray cut sides of eggplant with cooking spray. Grill eggplant, skin side down, covered with grill lid, over medium-high heat (350 to 40
2. minutes. Turn eggplant halves over, and grill 4 minutes or until flesh is nicely browned and tender.
3. Remove from grill, and let stand 20 minutes or until cool to the touch.
4. Scoop pulp from eggplant halves into a large wire-mesh strainer; let drain 20 minutes.
5. Combine drained pulp, 2 Tbsp. olive oil, and next 6 ingredients in a food processor. Process until smooth.
6. Transfer to a bowl; cover and refrigerate up to 1 week.
7. To serve, transfer dip to a serving bowl; drizzle with a small amount of olive oil, and sprinkle with smoked paprika and olives.
8. Serve with pita chips.