2 large eggplants
2-3 garlic cloves
5-8 anchovy fillets
1 cup or more extra-virgin olive oil
Freshly ground black pepper
Place eggplants on a baking tray in a 400-degree oven for 45 minutes or longer. The eggplant should be completely soft and roasted. Scrape contents of eggplant into a blender along with the garlic, anchovies and olive oil. Blend until smooth; adjust seasoning with pepper. (If the purée needs more salt, add more anchovies.) Serve with pita chips. Serves 4.
