6 servings (serving size: 1/4 cup dip and 4 pita wedges)
3 (6-inch) pitas, cut into 8 wedges
1 eggplant, cut in half lengthwise (about 1 pound)
2 tablespoons tahini (sesame seed paste)
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Preheat oven to 400°.
Place pita wedges in a single layer on a baking sheet. Bake at 400° for 9 minutes or until crisp and browned.
Pierce skin side of eggplant several times with a fork. Place cut side down on a baking sheet covered with aluminum foil. Bake at 400° for 25 minutes or until eggplant is tender when pierced with a fork. Remove eggplant from baking sheet, and cool.
Scoop out pulp with a spoon, and place pulp in a food processor. Add tahini and remaining ingredients; process until smooth, scraping down sides of bowl once.