Baba Ghanoush with Pita

Step 1

Preheat the oven to 425°F and pierce the eggplants a few times with a fork.

Step 2

Roast the eggplants on a baking sheet for 35-40 minutes, turning once, until the skin is charred and the flesh is very soft.

Step 3

Let the eggplants cool slightly, then slice them open and scoop the flesh into a colander to drain excess liquid for 10 minutes.

Step 4

Transfer the eggplant flesh to a bowl and mash with the tahini, lemon juice, minced garlic, and salt until mostly smooth.

Step 5

Stir in the olive oil, tasting and adjusting salt and lemon juice as needed.

Step 6

Spread the baba ghanoush on a plate, drizzle with a little more olive oil, and serve with warm pita wedges.