Roasted Eggplant & Walnut Dip with Toasted Pita Triangles

Pierce eggplant with tines of fork and wrap tightly in foil. Place eggplant on baking sheet and roast at 425°F 45 minutes to 1 hour, until soft; cool slightly. Halve eggplant length-wise and scoop out pulp into a medium bowl; set aside. In dry skillet over medium to high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; stir into eggplant pulp. Add mint, lemon juice, garlic, oil and salt and pepper. Cover and chill slightly. Cut each pita into 6 wedges. Place on baking sheet, sprinkle with cheese and broil until pitas are lightly toasted and cheese melts. Serve pitas with dip.