Ingredients
- 2 eggplants (about 2 pounds total)
- 4 teaspoon plus 2 tablespoons olive oil
- 3 tablespoon chopped fresh flat leaf parsley
- 1 head garlic, separated into cloves
- 3 tablespoon tahini
- 2 tablespoon fresh lemon juice
- 2 eggplants (about 2 pounds total)
- 4 teaspoon plus 2 tablespoons olive oil
- 3 tablespoon chopped fresh flat leaf parsley
- 1 head garlic, separated into cloves
- 3 tablespoon tahini
- 2 tablespoon fresh lemon juice
- 3 pita breads, split horizontally in half
- 2 tablespoon olive oil
- 2 tablespoon chopped fresh flat leaf parsley
Preparation
Baking Directions:
For dip:Preheat the oven to 400°F and preheat a grill pan over high heat.
Prick the eggplants all over with a fork and rub them with 2 teaspoons of oil.
Place the eggplants on the hot grill pan and cook for 8 minutes, or until charred all over.
Meanwhile, place the garlic cloves on a sheet of foil and drizzle with 2 teaspoons of olive oil.
Fold in the edges of the foil to form a packet.
Place the grilled eggplants and the pouch of garlic on a baking sheet and bake for 45 minutes, or until the garlic is tender and golden, and the eggplants are very tender.
Remove the eggplants and garlic from the oven and set aside to cool.
Reduce the oven temperature to 375F.
Remove and discard the skin from the eggplants and garlic.
Cut the eggplants in half lengthwise and remove the seeds.
Chop the eggplant pulp and garlic to form a coarse puree and place in a large bowl.
Stir in the tahini, parsley, lemon juice, and remaining 2 tablespoons of olive oil.
Season to taste with salt and pepper.
For pita chips:Cut each pita half into wedges and arrange the wedges evenly over 2 large baking sheets.
Brush the pita wedges with the olive oil and sprinkle with the parsley, and with salt and pepper to taste.
Bake for 12 minutes, or until the pita wedges are crisp and golden.
Let the chips cool and serve with the eggplant dip.
