Smoky Baba Ghanouj

My god, this is soooo good. And it only took two grocery stores and half an hour of staring at the imported food section to find the tahini (hint: it was in the Kosher food section). Go forth and baba-fy the world while the eggplants are cheap at the farm markets!

From The Complete Cooking Light Cookbook, p. 24, not that they were nice enough to put this online with all the other recipes or anything.

Smoky Baba Ghanouj

Prep: 30 minutes, Chill: 2 hours

6 (6-inch) pitas
cooking spray
2 eggplants, cut in half lengthwise (about 2 pounds)
1 garlic clove
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon salt
Dash of paprika

1. Preheat the oven to 400F
2. Split pitas; cut each half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400F for 9 minutes or until crisp and browned. Set aside.
3. Coat a grill rack with cooking spray and place on grill over medium-hot coals (350 to 400F). Place eggplant halves, cut side up, on rack; grill, covered, 20 minutes or until very tender. Remove from grill and cool slightly. Peel eggplant and set aside.
4. Drop garlic through food chute with food processor on; process until minced. Add eggplant, tahini, lemon juice, and salt; process 45 seconds or until smooth, scraping sides of the bowl once. Transfer to a bowl; cover and chill.
5. Sprinkle with paprika; serve with toasted pita bread wedges.

Yield: 24 servings (serving size: 2 tablespoons dip and 2 pita chips)