2 Large Eggplants 2 Cloves Garlic Juice of 1 Lemon 2-3 Tbsp Olive Oil 1/4 Cup Nayonaise Salt and Pepper to Taste

Bake eggplant at 400° for 45 mins. Skin should be charred and the middle soft. Let the eggplant cool. Once cooled, scoop out the felsh of the eggplant into a bowl, and mix in the rest of the ingredients. Blend until smooth. Serve with pita chips