Preheat your grill to 425℉.
Cut the eggplants in half lengthwise and place on a sheet tray. Drizzle with EVOO and sprinkle with salt and pepper. Place on the grill, cut side down, and cook for 10 minutes. Flip and cook for another 10-15 minutes or until charred and tender.
Remove and let cool slightly.
At this point throw the pitas, lightly oiled, onto the grill and cook 1-2 minutes per side or until charred. Remove, let cool and cut into triangles.
Once the eggplant is cool enough to handle scoop the flesh only, not the skin, into a food processor. Add in the tahini, lemon zest and juice, garlic, cumin and a pinch of salt and pepper. Blend until a chunky sauce forms. Taste for seasoning, adding more cumin, salt or pepper needed.
Refrigerate for at least 1 hour to let the flavors absorb and the mixture to chill.
Scoop into a shallow bowl, drizzle with a little more EVOO, a few parsley leaves, a pinch of paprika and some sesame seeds. Serve on a large platter with pita chips, sliced cucumber, carrots, tomatoes and olives.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell