Preheat your grill to medium heat or oven to 425°F (220°C). Slice the eggplant(s) in half lengthwise. Drizzle olive oil over each cut side and spread it evenly.

If using a grill: Place the eggplant halves face-down on the grill. Close the lid and grill for about 10 minutes. Flip the eggplant halves, skin-side down, and grill for an additional 10 minutes, until soft and smoky.

If using an oven: Place the eggplant halves cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until soft.

While the eggplant is cooking, preheat the oven to 375°F (190°C) for the pita chips. Arrange the pita pieces on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 20-25 minutes, or until golden and crispy.

Once the eggplant is cooked, let it cool slightly. Scoop the flesh onto a cutting board, discarding the skin. Chop the eggplant slightly to reduce stringiness. Place the chopped eggplant in a mixing bowl. Add tahini, lemon juice, minced garlic, and salt. Stir until the mixture is smooth and creamy. Adjust salt and lemon to taste if desired.

Transfer the baba ghanoush to a serving dish. Garnish with a drizzle of olive oil, fresh chopped parsley, and toasted pine nuts, if desired. Serve with the pita chips or fresh challah.

Store in an airtight container in the refrigerator for up to 10 days. Baba Ganoush can also be frozen for later enjoyment.