Baba Ganoush and Pita Crisps

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1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 cloves garlic, minced

1 lemon

1/4 cup, a generous handful, flat-leaf parsley

3 tablespoons tahini paste

1/4 cup pine nuts, lightly toasted

2 bags pita crisps, any flavor (recommended: Stacy's)