With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant’s size. Let cool.
Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminum foil. Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Purée the cloves by pressing them through a garlic press.
With a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée and oil. Process until smooth. Season with salt and pepper.
Serve with mini pitas.
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