Name: Baba Ghanouj on Pita
Ingredients: 2 large eggplants Eggplant (about 2 lbs each, peeled and cut into 1-inch cubes); 3 Tbsp Olive oil; 3/4 Tsp Salt; 1/2 Tsp Fresh-ground black pepper; 8 pitas Pitas; 1/4 cup Lemon juice (from about 1 lemon); 1/3 cup Tahini; 3/4 Tsp Ground cumin; 2 cloves Garlic (peeled); 1 small head Romaine lettuce (about 3/4 lb, cut crosswise into 1-inch strips (about 5 cups)); 1 tomato Plum tomato (halved lengthwise and cut crosswise into thin strips); 1 cucumber Cucumber (peeled, halved lengthwise, seeded, and sliced thin); 1/2 Tsp Wine vinegar

Baba Ghanouj on Pita

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.

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Ingredients

Eggplant, about 2 lbs each, peeled and cut into 1-inch cubes 2 large eggplants
Olive oil 3 Tbsp
Salt 3/4 Tsp
Fresh-ground black pepper 1/2 Tsp
Pitas 8 pitas
Lemon juice, from about 1 lemon 1/4 cup
Tahini 1/3 cup
Ground cumin 3/4 Tsp
Garlic, peeled 2 cloves
Romaine lettuce, about 3/4 lb, cut crosswise into 1-inch strips (about 5 cups) 1 small head
Plum tomato, halved lengthwise and cut crosswise into thin strips 1 tomato
Cucumber, peeled, halved lengthwise, seeded, and sliced thin 1 cucumber
Wine vinegar 1/2 Tsp

Instructions

Heat the oven to 450°F. 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°F. 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.