Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 large eggplants, 14 to 16 ounces
- 1 cup tomato, chopped
- 1/2 cup onion, diced
- 4 cloves garlic, peeled and crushed
- 3-4 tablespoons cold water
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Dash of freshly ground black pepper
- 6 pita bread pockets
Preparation:
To prepare dip: Pierce eggplants in several places with a fork and grill over a low direct heat on all sides until it collapses and the flesh begins to soften. Remove from grill and allow to cool. Cut each eggplant lengthwise and scoop out cooked flesh. Place in food processor, leaving brown liquid and skins behind. Add tahini, garlic, tomato, onion, lemon juice, salt, pepper, and olive oil to eggplant and process until smooth. Place mixture in a serving dish and garnish with parsley or tomatoes.Grill pita over direct medium heat until lightly toasted. This should take roughly 3 to 5 minutes. Cut pita into wedges and serve with dip.
