Grilled Eggplant Dip With Whole Wheat Pita Chips

Ingredients
1 large eggplant
Extra virgin olive oil (you'll need about 2 tablespoons)
1 tablespoon of Chinese 5-Spice
1/4 teaspoon of sea salt
1/4 cup of yogurt
2 whole wheat pitas
2 teaspoons of ground cinnamon
Directions
Heat your gas grill to medium-high heat.
Peel the eggplant. Slice the eggplant lengthwise into 1/2 inch slices. Lightly brush with olive oil. Evenly sprinkle the Chinese 5-spice and sea salt onto both sides of the eggplant slices. Place the eggplant directly onto the cooking grates. Cook the slices for two minutes, then flip them. Continue cooking till very soft, this should take an additional one to three minutes. Place the cooked eggplant into a bowl with the yogurt and mash them together, then mix well. Place into a serving dish.
Lightly brush both sides of the whole wheat pitas with olive oil. Evenly sprinkle the cinnamon onto both sides of the oiled pitas. Place the pitas directly on the cooking grates. Cook them for 30 seconds, then flip them over. Cook for an additional 30 seconds. Cut each grilled whole wheat pita into 8 even pie-shaped chips. Use the whole wheat pita chips to scoop up the grilled eggplant dip.
The Best Gas Grill For Making Grilled Eggplant Dip with Whole Wheat Pita Chips
This is an easy task, and any decent gas grill ought to be able to cook this recipe. Eggplant can be prone to sticking to grill grates; liberally oil your cooking grates if they tend to stick to food. Check out Gas Grill Reviews for more information on gas grills as well as more great free recipes.
Chinese 5-Spice
This pre-made spice mix is available at most health food stores or Asian stores, but if you can't find it you can make your own. Combine equal parts of ground Szechuan pepper, ground star anise, ground cinnamon, ground fennel and ground cloves.