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!
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!
Nutrition
- Calories:Â 871.31kcal
- Fat:Â 46.92g
- Saturated Fat:Â 6.63g
- Monounsaturated Fat:Â 20.06g
- Polyunsaturated Fat:Â 17.18g
- Carbohydrates:Â 102.73g
- Fiber:Â 32.37g
- Sugar:Â 20.27g
- Protein:Â 28.69g
- Sodium:Â 958.05mg
- Calcium:Â 463.46mg
- Potassium:Â 2420.84mg
- Iron:Â 13.75mg
- Vitamin A: 1869.91µg
- Vitamin C:Â 35.18mg
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