1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste (aisle 4, with the peanut butter!)
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped

Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender. Set aside to cool.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and most of the cilantro. 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 warm pita or Stacy’s pita chips.