2 T. olive oil
1 t. salt
1/4 c. tahini
2 T. lemon juice
2 cloves garlic, minced
1 t. cumin
1 t. cayenne
2 pitas, split and cut into wedges
Roast eggplant with olive oil and salt in a 350 degree oven for 1 hour. Cool the eggplant and scoop out the flesh inside and discard the purple peels. Puree eggplant with olive oil, tahini, lemon juice, garlic, and cumin. Place pita wedges on a sheet pan and bake for 10 minutes at 350 degrees or just until crisp. Serve baba ghanoush with pita chips.
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