4 pounds eggplant

2 tsp The Tasteful Olive's Baklouti Green Chili fused olive oil

1/8 C fresh lemon juice (plus more to taste)

1/4 C tahini (sesame paste), plus more to taste

1 tsp freshly ground black pepper

2 tsp fresh chopped parsley

2 tsp minced garlic

3 tsp salt

1-2 tsp more Green Chili oil to drizzle over the top

Pita bread for serving, cut in triangles

Food processor



Preheat oven to 500 degrees F.

Line a rimmed baking sheet with aluminum foil. Pierce eggplants all over with fork and place them on the baking sheet. Make sure to pierce them sufficiently to allow steam to escape...there have been reports of them blowing up in the oven! Roast eggplants, turning once, until they are soft. Skin should be completely shriveled and dark and eggplant-fall apart tender. Remove from oven and let cool. Peel eggplants and put the flesh into colander, letting excess liquid drain for about 10 min. After pulp has drained combine pulp, lemon juice, 2 tsp of the olive oil, garlic, tahini, salt and black pepper in bowl of a food processor. Process until smooth. Transfer mixture to shallow serving bowl. With back of serving spoon, make shallow indentation in middle of the dip and drizzle in the remaining tsp. of olive oil. Sprinkle with parsley flakes and serve with the Pita triangles.

     recipe by Tim Hall (we call him KC's "Cajun King")