Recipe: Baba Ghanoush with Toasted Pita Triangles (blender or food processor)

BABA GHANOUSH WITH TOASTED PITA TRIANGLES

2 large globe eggplants
Juice of 2 lemons (or to taste)
2 tablespoons tahini (sesame paste)
2 cloves garlic, minced
1/4 teaspoon salt
Freshly ground white pepper
2 tablespoons minced fresh flat-leaf parsley
6 pita rounds, each cut into four wedges
Olive oil for brushing

Preheat the oven to 400 degrees F. Lightly oil a baking sheet.

Cut the eggplants in half and place, cut side down, on the prepared pan.

Roast for 40 minutes, or until dark and shriveled. Remove from the oven and let cool to the touch.

Scoop out the pulp and place in a food processor or blender. Add the lemon juice, tahini and garlic; process until smooth. Season with the salt and pepper to taste. Transfer to a serving bowl and sprinkle
with the parsley.

Place the pita wedges on a baking sheet, brush both sides lightly with olive oil, and toast in the oven for 5 minutes, turning halfway through the heating. Arrange on a tray with the bowl of baba ghanoush in the center.

Makes 8 servings
Source: 50 Great Appetizers by Pamela Sheldon Johns