Your pita chips need a dip – but not just any dip will do. Try this savory and healthy baba ghanoush for your next get-together!

Ingredients:

• 1 large eggplant (approx. 1 lb.), halved lengthwise
• 1 ½ tsp. Himalayan Pink Sea Salt, divided
• 1-2 cloves garlic, finely chopped
• 3 tbsp Jovya Sesame Tahini
• 2 tbsp non-fat Greek yogurt (plain)
• ¼ cup Lakewood Organic Pure Lemon Juice
• ½ cup parsley leaves, chopped (plus a small amount for garnish)
• 2 tablespoons Vitacost Extra Virgin Certified Organic Coconut Oil (plus 1 tbsp for garnish)

Directions:

1. Preheat oven to 350° F.
2. Sprinkle ½ tsp sea salt on eggplant.
3. Place eggplant on baking sheet lined with aluminum foil (cut-side down).
4. Prick small holes into eggplant and bake until soft and collapsed, about 20 minutes.
5. When eggplant cools, scoop pulp into small bowl and discard skin.
6. Add the remaining salt, plus garlic, tahini, yogurt, lemon juice, parsley and coconut oil.
7. Mash together with spoon or purée in a food processor for a smoother texture. (If puréeing, leave out parsley until mixture is blended, then mix by hand.)
8. Garnish with parsley and drizzle with coconut oil. Serve with warm pita bread or crackers.