Baba Ganoush

1. Set your oven to 450 degrees or light your grill.
2. Prepare eggplant by washing and rubbing with a touch of olive oil.
3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.

Pita Bread

1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional 1/4 cup warm water if needed to create a cohesive dough.
5. Allow mixer to work the dough for about 5 minutes.
6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
7. Once dough has risen, begin to make pita.
8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
10. Repeat until dough is done, make approximately 1 dozen pita.
11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.

Eggplant Oven Instructions

1. Preheat oven to 450 degrees
2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
3. Cut eggplants into 1" cubes and place on large baking sheet.
4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about 1/2 tsp)
5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.