This recipe makes 5 cups; we cut it in half.
3 lb. eggplants
1/2 c. lemon juice
1/4 c. red wine vinegar
8 garlic cloves
1 c. well-stirred tahini (sesame seed paste)
1/2 c. sour cream
Prick eggplants in several places with a fork. Broil eggplants in the oven or on the grill, turning every 10 to 15 minutes, until charred all over and very soft. Cool eggplants until they can be handled, then peel off and discard skin. Transfer pulp to a colander and let drain 20 minutes.
Blend lemon juice, vinegar, garlic, and salt to taste in a food processor until smooth. Add eggplant and pulse into a coarse puree. Add tahini and sour cream and mix just until blended.
Transfer to a shallow bowl, drizzle with olive oil, and serve with pita wedges.