|1||medium (1-pound) eggplant|
|4||teaspoon fresh lemon juice|
|1||teaspoon extra virgin olive oil|
|1||garlic clove, minced|
|3/4||teaspoon ground coriander|
|4||small pita breads|
1/4 cup tahini
1 pinch cumin
2 tbls parsley
Preheat the oven to 425˚F. Line a baking sheet with foil; spray with nonstick spray.
With a knife, pierce the eggplant several times; place on the baking sheet. Roast, turning once or twice, until soft and the skin is charred, about 45 minutes; let stand until cool enough to handle. Peel off the skin.
In a medium bowl, mash the eggplant. Stir in the tahini, lemon juice, oil, garlic, paprika, coriander, cumin, parsley, and salt. Cut the pitas into wedges and serve with dip.
Makes 4 Servings