Today’s recipe is Baba Ghanouj on Pita. Oven roasted eggplant is blended with Tahini, lemon juice and a few other ingredients to create a wonderful and satisfying dip. Baba Ghanouj is traditionally served with warm pita and an assortment of salads. The recipe’s author suggests you top the pita with the dip and a mixture of romaine, tomato, and cucumber for a delicious meal. Healthy and joyous eating!
Baba Ghanouj on Pita (Recipe courtesy Food and Wine.com)
- 2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon fresh-ground black pepper
- 8 pitas (gluten-free variety, if needed)
- ¼ cup lemon juice (from one lemon)
- 1/3 cup Tahini
- ¾ teaspoon ground cumin
- 2 cloves garlic, peeled
- 1 small head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 5 cups)
- 1 plum tomato, halved lengthwise and cut crosswise into thin strips
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- ½ teaspoon wine vinegar
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.
Reduce the heat to 350°. Wrap the pitas in aluminum foil, making two packets of four, and warm in the oven for 10 minutes.
Meanwhile, place the roasted eggplant, the lemon juice, tahini, cumin, garlic, and ¼ teaspoon of the salt in a blender or food processor puree until smooth.
In a medium glass or stainless-steel bowl, combine the lettuce, tomato, and cucumber. Add the vinegar and the remaining tablespoon of oil and 1/4 teaspoon each of salt and pepper. Toss to combine. Spread some of the Baba Ghanouj on each pita and then top with the salad. Serving yield = four servings.