Eggplant Dip With Feta and Crudités
Ingredients
- 2 medium eggplants, peeled and cut into 2-in. pieces
- 1 teaspoon kosher salt
- ¼ cup tahini
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 clove garlic, finely chopped
- ¼ teaspoon black pepper
- ¼ cup olive oil, plus more for drizzling
- ½ teaspoon ground sumac (optional)
- 4 6-in. pitas
- 4 ounces feta cheese, sliced
- Assorted crudités, for serving
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