Name: Baba Ghanouj on Pita Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 large (about 2 lbs each) eggplants; 3 tbsp olive oil; ¾ tsp salt; ½ tsp fresh ground black pepper; 8 pitas; ¼ cup (from about 1 lemon) lemon juice; cup tahini; ¾ tsp ground cumin; 2 cloves garlic; 1 small (about ¾ lb) head romaine lettuce; 1 plum tomato; 1 cucumber; ½ tsp wine vinegar

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How To Make Baba Ghanouj on Pita

Baba ghanouj is a rich and creamy Middle Eastern dip made of eggplants, lemon juice, and olive oil. This recipe serves it on warm pita for a tasteful snack!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

2large eggplants,(about 2 lbs each)
3tbspolive oil
¾tspsalt
½tspfresh ground black pepper
8pitas
¼cuplemon juice,(from about 1 lemon)
1cuptahini
¾tspground cumin
2garlic cloves
3¾lbsromaine lettuce,(1 small head)
1plum tomato
1cucumber
½tspwine vinegar

Instructions

Heat the oven to 450 degrees F.
Put the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil and ¼ teaspoon each of the salt and pepper.
Arrange the cubes in a single layer and roast, stirring occasionally, for about 15 minutes until soft and golden. Set aside to cool.
Reduce the heat to 350 degrees F.
Wrap the pitas in aluminum foil, making two packets of four, and warm in the oven for 10 minutes.
Put 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 ¼ teaspoon each of salt and pepper. Toss to combine.
Spread some of the baba ghanouj on each pita and then top with the salad. Enjoy!