Grilled Baba Ghanoush with Pita

Preparation

Preheat the grill to medium high heat.

Pierce each eggplant a few times with a paring knife. Place two garlic cloves into each eggplant using the cuts you have just made.

Add the whole eggplants to a grill and cook for 8 to 10 minutes, turning often until they are deeply charred and very soft.

Place in a lidded container and cover to let steam, then let cool.

Peel the charred skin off the cooled eggplant and remove any excess seeds if necessary. You should be left with about 2 cups of cooked eggplant.

Turn your grill down to medium heat. Grill the pitas on both sides until nicely charred and crispy, about 30 seconds to a minute per side.

Cut each pita into 4 wedges. Keep warm while you assemble your baba ghanoush.

Add half of a clove of chopped garlic and the lemon juice to a food processor. Next, add the cooked eggplant, tahini, salt, and cumin.

Pulse to combine before processing on high. Stream in 1/4 cup olive oil and continue to process until smooth. Transfer to a serving bowl and garnish with the remaining olive oil followed by parsley, dill, and mint. Serve with warm pita wedges.