Baba Ganoush and Pita Crisps

Ingredients

• 1.5 pounds eggplant firm halved lengthwise (2 to 3 small)
• 2 cloves garlic minced
• 1  optional: lemon 
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup pinenuts lightly toasted
• 2 bags wholewheat pita breads (recommended: Stacy's)
• 8 servings pepper black freshly ground
• 3 tablespoons tahini 
• 0.3 cup flat parsley generous

Equipment

• food processor
• bowl
• baking sheet
• knife
• broiler

Directions

1. Turn broiler on high.
2. Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper.
3. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.
4. Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife.
5. Add garlic and the juice of 1 lemon to processor.
6. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.