Lingkan Reang
Wash, dry, and roast eggplant on an open flame until charred.
Peel the skin off and chop the eggplant into small pieces.
Blend tahini, lemon juice, salt, garlic, and coriander until smooth.
Add roasted eggplant to the blender and pulse once.
Transfer to a bowl and drizzle with olive oil.
Serve with pita chips.