Ingredients:
4 medium eggplants
1 large yellow onion, chopped
1 teaspoon kosher salt
2 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons tahini
1/4 teaspoon ground cumin. 
EVOO, as needed
Paprika, as needed

Instructions:
Preheat the oven to 350F.
Using a fork or skewer, pierce each eggplant numerous times. Place on a sheet pan lined with foil, and bake until they collapse, approximately 35 minutes.  Remove from the oven, cool slightly, then carefully scoop out the flesh into a food processor.  Discard the shell (skin).  While the eggplants are baking, sauté over medium low heat, the onion in 2 tablespoons EVOO. Add salt and cook for 5 minutes, or until lightly colored, stirring periodically to prevent burning.  Add the garlic and sauté.  Cook until fragrant, 1 minute.  Add to the processor with the remaining ingredients and process until smooth.  Season to taste and serve with baked pita crisps, chopped parsley, a drizzle of EVOO, and a good pinch of paprika.
Serves: 10

Baked Pita Crisps

Ingredients:
Pita bread, one package, cut into 6 pieces each
EVOO, as needed
Kosher salt and freshly ground black pepper

Instructions:
Preheat the oven to 350F.
On a baking sheet, add some wedges of pita bread, drizzle with EVOO, season, and bake in the oven until lightly colored and crisp.  Remove and serve.