Smoky Baba Ghanouj

6 (6-inch) pita bread rounds, split
vegetable cooking spray
2 (1-pound) unpeeled eggplants, cut in half lengthwise
1 clove garlic
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
dash of paprika

Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside.

Coat a grill rack with cooking spray; place on grill over medium-hot coals. Place eggplant, cut side up, on rack; cook 20 minutes or until very tender. Remove eggplant from grill; let cool slightly. Peel eggplant; set aside. Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth. Cover and chill; sprinkle with paprika. Serve with toasted pita chips.

Yield: 12 servings (serving size: 1/4 cup dip and 4 pita chips).

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