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Pierce the skins of the eggplants a few time then char the outside of the eggplants over the flame of your gas burner. Turn frequently until they are charred on the entire surface. If you don't have a gas stove, char them under the broiler.
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Preheat oven to 375. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 20-30 minutes until very soft.
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Let eggplants cool before handling. Scoop eggplant flesh out of the skins into the bowl of a food processor. Add the lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
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If using pita bread instead of purchased pita chips, cut them, spray with some olive oil spray and bake in 325° until crunchy.
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Serve with pita chips or fresh sliced vegetables.