Method

For the eggplant dip

1. Preheat the oven to 400°F / 200°C and preheat a grill pan over high heat.

2. Prick the eggplants all over with a fork and rub with 2 teaspoons of oil.

3. Place the eggplants on the hot grill and cook for 8 minutes, or until charred all over.

4. Meanwhile, place the garlic cloves on a sheet of aluminium foil and drizzle with 2 teaspoons of olive oil. Fold in the edges of the foil to form a packet. Place the grilled eggplants and pouch of garlic on a baking sheet and bake for 45 minutes, or until the garlic is tender and golden, and the eggplants are very tender.

5. Remove the eggplants and garlic from the oven and set aside to cool.

6. Reduce the oven temperature to 375°F / 180°C.

7. Remove and discard the skin from the eggplants and garlic. Cut the eggplants in half lengthwise and remove the seeds.

8. Chop the eggplant pulp and garlic to form a coarse puree and place in a large bowl.

9. Stir in the tahini, parsley, lemon juice, and remaining 2 tablespoons of oil. Season to taste with salt and pepper.

For the pita chips

1. Cut each pita half into wedges and arrange the wedges evenly over 2 large baking sheets.

2. Brush the pita wedges with 2 tablespoons of oil and sprinkle with parsley, salt, and pepper.

3. Bake for 12 minutes, or until the pita wedges are crisp and golden.

4. Cool the chips and serve with the eggplant dip.

5. Both the dip and the chips can be made ahead of time. Store them in an air tight container and place the dip in the refrigerator.