1 medium (1-pound) eggplant
4 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 teaspoon paprika
3/4 teaspoon ground coriander
3/4 teaspoon salt
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


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