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

Instructions:

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