Baba Ghanouj on Pita

Baba Ghanouj on Pita
Photo by © Melanie Acevedo

Ingredients

  • 8 pitas
  • 3 tablespoons olive oil
  • ½ teaspoon fresh-ground black pepper
  • 2 cloves garlic, peeled
  • 1 plum tomato, halved lengthwise and cut crosswise into thin strips
  • 1 small head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 5 cups)
  • 2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
  • + 6 more ingredients
    • ¾ teaspoon salt
    • ½ teaspoon wine vinegar
    • 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
    • 1/3 cup tahini
    • ¼ cup lemon juice (from about 1 lemon)
    • ¾ teaspoon ground cumin

1. Heat the oven to 450°. Put the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil and 1/4 teaspoon each of the salt and pepper. Arrange the cubes in a single layer and roast, stirring occasionally, until soft and golden, about 15 minutes. Set aside to cool. 2. Reduce...

View full recipe at My Recipes

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