1 lb Eggplant
2 cloves Garlic, unpeeled
3 TBSP extra-virgin olive oil
1/4 cup packed fresh Italian parsley
2 TBSP freshly squeezed lemon juice
3 6-inch pita breads
extra-virgin olive oil
1 tsp salt
1/2 tsp Paprika
1/8 tsp cayenne pepper
Preheat the oven to 350 deg F.
To make dip: Place the whole eggplant in a baking dish and pierce it with a knife about 6 to 8 times. Place the garlic cloves onto a small square of foil. Drizzle olive oil over the garlic cloves and seal the foil pouch. Place the pouch in the same container as the eggplant and place them in the oven. Bake until the garlic is soft, about 35 minutes. Remove the pan from oven for a moment and remove the garlic pouch. Set out garlic pouch to cool on counter top. Place eggplant back in the oven for another 25 minutes until eggplant is wrinkled and soft. Remove eggplant from oven and set out to cool.
While the eggplant cools, make the pita chips. Cut the pitas into quarters. Set onto a foil lined baking sheet. Brush with olive oil and then sprinkle with the spice mixture of salt, paprika, and cayenne pepper. (Spiced pita chips can be made in advance and stored in an airtight container for up to 3 days)
Cut the stem off of the eggplant and remove outer skin. Chop up flesh and put in a food processor or blender. Add garlic and parsley and roughly pulse. Add lemon juice & 2 TBSP olive oil. Pulse again until it is mostly smooth & a little chunky, Taste and add a little salt and more lemon if desired. (Dip can be made ahead and covered refrigerated for up to 2 days).
Serve the dip with spiced pita chips.