What you need:
- 1 eggplant, pierced and roasted on a grill (a jar of roasted eggplant works as well)
- 1 clove garlic, pressed
- 1/2 teaspoon salt or to taste
- juice of 1 lemon or to taste
- 1/4 cup tahini
I had Mr.Perfect throw this eggplant on the grill while he was cooking steaks. He didn't do much to it, just turned it a few times and left it there for about 45 minutes.
Add remaining ingredients to the eggplant and mix well.
Serve with pita chips, crackers, veggies or grab a spoon and dig in. Bread Lady says to drizzle a little olive oil over the dip and sprinkle a little paprika before serving...I never got that far.
To make pita chips, cut triangles of store bought pita bread.
Brush a little olive oil over each piece of pita.
Sprinkle with a little kosher salt and bake in a 400 degree oven until the pita chips are slightly toasted.
Aren't they beautiful?!
And so wonderful with baba ghanoush!
Thanks again Bread Lady! xoxoxo