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Step one
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For the baba ganoush, heat a saute pan over high heat. Add olive oil. When hot, add pine nuts. Don't overcook - the second they begin to show color, slide onto a paper towel to cool.
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Step two
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Toss rosemary into hot oil to crisp. Take off heat, let cool, and mince 1 tbsp.
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Step three
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Mash pine nuts until they form a paste.
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Step four
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Roast eggplant and onion by placing directly onto a very hot grill (pierce eggplant several times first). Rotate regularly until skins are charred and a skewer passes easily through (about 15 minutes). Remove from grill, let cool, peel. Puree eggplant flesh and onion in food-processor, transfer to a skillet with 1 tbsp olive oil. Simmer, stirring until mixture looks almost dry. Remove from heat.
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Step five
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In a large bowl, fold pine nut paste into eggplant puree, and stir in the garlic, lemon juice, and 1 tbsp of the minced, toasted rosemary. Taste and season with salt and pepper. Refrigerate until ready to serve.
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Step six
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Brush pita lightly on both sides with olive oil. Set onto the hottest part of the grill until lightly toasted, about 1 minute; turn to toast the other side. Remove. Once pitas have cooled, cut into rough triangles.
