- Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice eggplants in half lengthwise and use a fork to poke several holes in the flesh. Drizzle with 2 teaspoons of olive oil.
- Roast for 20 minutes. Using tongs, flip each eggplant and roast for 25 minutes longer. Toss garlic cloves in half teaspoon of olive oil and add to baking sheet with eggplant during the last 10 minutes of roasting. Cool at room temperature for 15 minutes.
- In the meantime, reduce oven temperature to 400°F. Slice pita rounds into triangles and place in a large mixing bowl. Drizzle with 4 teaspoons of olive oil and spread out on baking sheet. Bake for 15 minutes or until golden brown and crisp.
- Scoop flesh out of eggplants and discard skin. Add eggplant flesh, garlic, tahini, rice vinegar, mint, salt, and pepper to a food processor and blend until smooth and creamy.
- Transfer baba ghanoush to a serving bowl and top with an additional drizzle of olive oil, za’atar and chopped mint. Serve with pita chips.