Roasted Eggplant Dip w/Crispy Pita Chips

By Cyndi645

Ingredients

• Dip:
• 2 eggplants (about 2 pounds total)
• 4 tsp plus 2 Tbsp olive oil
• 3 Tbsp chopped Italian parsley
• 2 head garlic, separated into cloves
• 3 Tbsp tahini
• 2 Tbsp fresh lemon juice
• Salt and freshly ground pepper
• Pita Chips:
• 3 pita breads, split horizontally in half
• 2 Tbsp olive oil
• 2 Tbsp Italian parsley
• Salt and freshly ground pepper

Preparation

Step 1

For Dip:
Preheat oven to 400 degrees and preheat a grill pan over high heat. Prick the eggplants all over with a fork and rub them with 2 tsp 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 sheet of foil and drizzle with 2 tsp 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 375 degrees

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 tahini, parsley, lemon juice, and remaining 2 Tbsp 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.