Instructions: Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside.

Coat a grill rack with cooking spray; place on grill over medium-hot coals.

Place eggplant, cut side up, on rack; cook 20 minutes or until very tender. Remove eggplant from grill; let cool slightly. Peel eggplant; set aside. Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth.

Cover and chill; sprinkle with paprika.

Yield: 12 servings (serving size: 1/4 cup dip and 4 pita chips).

Serving Ideas : Serve with toasted pita chips.

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