Baba Ghanouj on Pita
- SERVINGS: 4
The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
- 2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 8 pitas
- 1/4 cup lemon juice (from about 1 lemon)
- 1/3 cup tahini
- 3/4 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
- 1/2 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, put the roasted eggplant, the lemon juice, tahini, cumin, garlic, and 1/4 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.
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