[sponsored] This recipe from Cindy Pawlcyn of Mustards Grill, Cindy's Backstreet Kitchen, and Brassica Mediterranean Kitchen and Wine Bar, is an quick favorite with its traditional flavors and touch of heat.
1. Place the eggplants on the grill or on the burner of a gas stove and roast until completely soft. Turn with tongs often, making sure the bottoms are soft as well. The skin will become nicely charred. Peel the skin and roughly chop the flesh. Place in a colander or sieve to drain.
2. In a large bowl, combine the tahini, minced garlic, lemon juice, Aleppo pepper, salt, black pepper, parsley and cumin. Mix well. Once the eggplant has drained of most of its liquid, combine it with the spice mixture.
3. To toast the pita bread, preheat the oven to 350 degrees. Cut the bread into 8 wedges and brush with extra virgin olive oil. Place on a sheet pan and bake for 8 minutes or until crisp. Keep warm until served.
4. To serve, place one grape leaf on a plate and top with a ¼ cup scoop of the Baba Ghanoush. Sprinkle with paprika and toasted sesame seeds. Drizzle with about 1/8 teaspoon of extra virgin olive oil. Place a lemon wedge to the side and 5 wedges of toasted pita points facing out.