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
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Heat the oven to 450 degrees F.
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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.
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Arrange the cubes in a single layer and roast, stirring occasionally, for about 15 minutes until soft and golden. Set aside to cool.
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Reduce the heat to 350 degrees F.
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Wrap the pitas in aluminum foil, making two packets of four, and warm in the oven for 10 minutes.
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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.
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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.
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Spread some of the baba ghanouj on each pita and then top with the salad. Enjoy!
Nutrition
- Calories: 871.31kcal
- Fat: 46.92g
- Saturated Fat: 6.63g
- Monounsaturated Fat: 20.06g
- Polyunsaturated Fat: 17.18g
- Carbohydrates: 102.73g
- Fiber: 32.37g
- Sugar: 20.27g
- Protein: 28.69g
- Sodium: 958.05mg
- Calcium: 463.46mg
- Potassium: 2420.84mg
- Iron: 13.75mg
- Vitamin A: 1869.91µg
- Vitamin C: 35.18mg
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