Pita Chips with Baba Ganoush

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Prick the eggplants all over with a fork and place them on a baking sheet. Roast, turning once, until the skins are charred and the eggplants are completely collapsed.

   Timer: 40 min (fixed)

   Ingredients used: 2.0 piece Eggplant

   Cookware: baking sheet, fork, kitchen tongs, oven

3. Step 3

   Let the roasted eggplants cool slightly, then split them open and scoop the flesh into a colander. Drain briefly and discard the skins and released liquid.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, cutting board

4. Step 4

   Arrange the pita wedges on the baking sheet and toss them with a portion of the olive oil and salt. Bake at 220°C in a single layer until crisp and lightly browned.

   Timer: 9 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 4.0 piece Pita Bread

   Cookware: baking sheet, oven

5. Step 5

   Combine the drained eggplant flesh, tahini, lemon juice, garlic, cumin, another portion of the olive oil, and the remaining salt in a food processor. Pulse until creamy but still slightly textured.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt, 8.0 gr Garlic, 1.0 gr Ground Cumin, 45.0 ml Lemon Juice, 60.0 gr Tahini

   Cookware: food processor

6. Step 6

   Spoon the baba ganoush into a serving bowl. Drizzle with the remaining olive oil, then scatter over the parsley and black pepper; serve with the pita chips.

   Ingredients used: 10.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 10.0 gr Parsley

   Cookware: serving bowl