by Jennifer Burns, Dan’s Market
- 1 large eggplant
- 1/4 cup tahini, plus more as needed
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice
- pinch ground cumin
- salt, to taste
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons parsley, diced
- 4 whole pitas
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places. Place eggplant on a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly. Peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the tahini, garlic, lemon juice, cumin and salt; mix well. (Note: You can combine all ingredients in a blender or food processor.)
Transfer the mixture to a serving bowl. Drizzle 1 tablespoon of the olive oil over the top and sprinkle with the parsley. Serve at room temperature.
Brush the pitas with olive oil and sprinkle with salt. Toast the pitas on the grill over low heat on each side for 1 minute. (Note: you can also bake at 375 degrees for 5-7 minutes.) Cut into 1/8 triangles.