Split the eggplants in half through the stem and score
with olive oil and season with salt. Grill eggplants
on a very hot grill pan
until skins are wrinkled and black and flesh side is nicely charred.
When the eggplants are cool enough to handle, cut off tops.
In a food processor
, combine eggplant, garlic, tahini
, lemon juice
, and cilantro
and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse
again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish
with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita
strips for dipping.
To make pita strips.
Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba