Baba Ganoush With Grilled Pita

1. 1

   Step one

2. 2

   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.

3. 3

   Step two

4. 4

   Toss rosemary into hot oil to crisp. Take off heat, let cool, and mince 1 tbsp.

5. 5

   Step three

6. 6

   Mash pine nuts until they form a paste.

7. 7

   Step four

8. 8

   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.

9. 9

   Step five

10. 10

    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.

11. 11

    Step six

12. 12

    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.

* Per serving · 4 servings · Values may vary.