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Serves : 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. Slideshow: Middle Eastern Recipes

How to Make It

Step 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.

Step 2    

Reduce the heat to 350°. Wrap the pitas in aluminum foil, making two packets of four, and warm in the oven for 10 minutes.

Step 3    

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.

Step 4    

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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