Pita Strips and Baba Ghanoush

This dish can be served as an appetizer, a side dish, a dip, or even a salad. Serve this with fresh vegetables.

Serves: 12Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 12


  • 1 medium eggplant (1 lb.)
  • 2 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 2 cloves garlic, peeled
  • 1⁄4 cup chopped parsley
  • 4 medium pita rounds


  • Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
  • Allow the eggplant to cool. Peel off the skin. Slice it in half and remove the seeds. Discard the skin and seeds. Place the pulp in a food processor and add the remaining ingredients. Pulse until smooth.
  • Preheat broiler.
  • Cut pita rounds into 1-inch strips and place in a single layer on a large baking sheet. Broil 1 to 2 minutes until lightly browned. Serve pita strips with dip.