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SERVES:
Makes approx. 3-4 cups

INGREDIENTS:

2 medium large eggplants
1 small clove garlic, peeled and crushed
1/3 cup tahini (sesame seed paste)
1 tsp kosher salt (or 1/2 tsp table salt)
1/4 tsp ground cumin
1/4 tsp chili powder
3-4 Tbs olive oil
3-4 Tbs fresh squeezed lemon juice
1/3 – 1/2 cup parsley leaves (not chopped first)

1-2 packages pita pockets cut into triangles
Olive oil, ground cumin, chili powder and salt for seasoning pita chips before toasting

PROCEDURE:

Preheat the oven to 400 degrees.

Use a fork to prick the eggplant around the outside and then place the eggplant on a burner or two on high heat.

It will take at least 5-6 minutes to char the outside of the eggplant and you'll need a pair of tongs to rotate them and then, at that point, place them into a pie dish or baking dish and place them into the preheated oven.

Cut a package of pitas into triangles and toss those with a little olive oil, chili powder, ground cumin and salt and then toast those on a large baking tray in the oven at the same time.

Toss the pita chips around as they're toasting…..they'll finish before the eggplant does…….and you can easily insert a knife into the center of the eggplant when it is done....it'll take about 30 minutes to cook.

Slice the eggplant in half lengthwise to help it cool down to room temperature.

Then scoop the flesh into a food processor with 1 small crushed clove of garlic, 1/3 cup tahini, 1 tsp salt, a little sprinkling of ground cumin and chili powder, 3 Tbs olive oil and 3 Tbs fresh squeezed lemon juice and a handful of parsley leaves and puree until smooth.

Keep it cold in a tightly sealed container in the fridge until you're ready to serve it with the toasted pita chips.

HINTS:

Char the eggplant underneath the broiler or outside on the grill if you don't have a gas stove. You may need more than one pkg. of pitas for this amount of baba ghanoush.