Makes about 2 Cups
1 large or 2 medium eggplant
2 garlic cloves, peeled and crushed
1 tbsp onion, minced
Juice of one lemon
1/4 cup parsley, chopped
Kosher salt and freshly ground black pepper to taste
2 whole-wheat pitas (pocket or pocket-less), each cut into 8 triangular wedges
Preheat oven to 400°F for 20 minutes. Using a fork, prick the eggplant(s) all over and place on a baking sheet lined with parchment paper. Bake the eggplant(s) in the oven until very soft, about 45 minutes. Remove from oven and let them cool completely. Peel and mince the eggplant(s). (You can also put the peeled eggplant in a food processor and process until slightly chunky or smooth, as desired.)
In a medium mixing bowl add the eggplant and stir in the garlic, onion, lemon juice and parsley. Season with salt and pepper.
To serve, transfer eggplant dip to a serving bowl, sprinkle lightly with paprika and serve with whole-wheat pita wedges.