ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 1 cup
- 2 large (about 2 1/2 pounds total) eggplant
- 5 cloves garlic, sliced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 3/4 teaspoon kosher salt
- 1/2 bunch fresh parsley, leaves only
- Freshly ground black pepper, to taste
Heat grill to medium-high or crank oven to 375ºF.
Using a fork, pierce some holes in the skin of the eggplant (to avoid explosion) and grill over indirect heat, turning every 7 minutes, until the skin is blackened and the body is nice and soft, about 30 minutes total. If you do not have a grill, roast your eggplant for about 30 minutes.
Remove eggplant from heat, wrap in plastic wrap, and let cool 1 hour.
Cut off the stem end of the plant and squeeze out the flesh. Place the eggplant flesh in a colander and drain for 30 minutes.
In a food processor, combine the drained eggplant, garlic, lemon juice, tahini, and salt. Process 10 to 15 seconds to combine. Add the parsley and pulse 2 to 3 times to combine. Taste and add black pepper, if desired. Serve with pita chips.