Ingredients

• 2 large eggplants
• 2 Tbs. lemon juice
• 1/4 cup tahini
• 3 garlic cloves, peeled
• 1/4 cup olive oil, plus 1tbs.
• pita bread
• salt and pepper

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Instructions

1. Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
2. Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.