Baba Ganoush with Pita Chips

Selected as an appetizer for a Moroccan Lamb dinner party - this dish proved to be an easy and impressive offering. It was especially easy when utilizing our new kitchen toy - the VitaMix. I simply threw all of the ingredients into the heavy-duty blender and voila, in seconds I had baba ganoush!

To make the pita chips, I took whole wheat pita purchased from the store and cut it into wedges. Then I sprayed each side with EVOO using my Misto and then sprinkled the pieces with sea salt (pink himalayan sea salt to be exact). Baked at 400 for about 8-9 minutes - the pita became pita chips!

Baba Ganoush with Pita Chips

1 globe eggplant
2 tbsp. tahini
1 tbsp. EVOO
1 garlic clove
1/2 tsp. cumin
1/4 tsp. chili powder
juice of 1/2 lemon, plus more as needed
1 small handful of cilantro (about 1/4 bunch)
salt, to taste

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with toasted pita chips.

What a healthy, delicious dip - great for sandwiches, vegetables, pita, etc.