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Ingredients

• 3 medium eggplants
• 2 tablespoons tahini
• 1 cup Greek-style yogurt
• 1 can chickpeas (15 ounces), drained and rinsed
• Zest and juice of 2 lemons
• 2 cloves garlic, finely chopped
• 1 tablespoon red chili flakes
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1/4 cup flat leaf parsley
• 2 tablespoons mint
• Smoked sea salt (as an optional garnish)

• 1 bag pita chips
• 1 English (seedless) cucumber, sliced

Description

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