This is a perfect snack or an appetizer, I have used it for dinner too along with grilled chicken.
1 large eggplant
3 garlic cloves, minced
1/4 cup tahini (sesame seed paste)
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Pierce the eggplant all over 30 to 40 times with a toothpick or small skewer. Roast on a grill or under a broiler for 15-20 minutes until charred and softened. Then, turn once to char and soften the second side. Cool to room temperature. Slice the eggplant into halves vertically. Scoop out the flesh and place in a food processor. Add a little of the charred skin, the garlic, tahini, lemon juice, salt and cayenne pepper. Purée until smooth. Serve with pita crisps.
Pita crisps:
3 pita bread rounds
Cut each pita bread into halves, then split horizontally to form 4 single-layer pieces. Cut each piece into 3 triangles. Arrange the pita pieces on a baking sheet in a single layer. Bake at 300 degrees for 10 to 12 minutes, or until crisp and lightly browned.
