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)