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Categories:Viewed: 86 - Published at: 8 years ago
Ingredients
- 1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 lemon
- 1/4 cup, a generous handful, flat-leaf parsley
- 3 tablespoons tahini paste
- 1/4 cup pine nuts, lightly toasted
- 2 bags pita crisps, any flavor (recommended: Stacy's)
Method
- Turn broiler on high.
- Brush cut eggplant with olive oil on flesh side, drizzle over skin side.
- Season the eggplant with salt and pepper.
- Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes.
- Cool for 5 minutes.
- Scoop out eggplant flesh into food processor.
- Paste garlic with some salt mashing it with the side of your knife.
- Add garlic and the juice of 1 lemon to processor.
- Add parsley and tahini to processor and process until smooth.
- Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts.
- Surround the dip with pita crisps and serve.
