The creamy Middle Eastern eggplant dip called baba ghanoush 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.

ingredients

  • For the Eggplants:
  • 2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • For the Pita:
  • 8 pita bread
  • For Baba Ghanoush:
  • 1/4 cup lemon juice (from about 1 lemon)
  • 1/3 cup tahini
  • 3/4 teaspoon ground cumin
  • 2 cloves garlic, peeled
  • 1 small head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 5 cups)
  • 1 plum tomato, halved lengthwise and cut crosswise into thin strips
  • 1 cucumber, peeled, halved lengthwise, seeded and sliced thin
  • 1/2 teaspoon wine vinegar

directions

FOR THE EGGPLANTS: 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 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.

FOR THE PITA: 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.

FOR THE BABA GHANOUSH: 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.

TO SERVE: 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 ghanoush on each pita and then top with the salad.

Tip: WINE RECOMMENDATION:
 Food-friendly shiraz is the daily wine of Australia, though many quite serious versions made for aging can be found as well. Steer clear of those blockbusters, however, to enjoy shiraz's lush blackberry fruit and supple texture with this recipe.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2981

nutrition information per serving

646 calories; 22g total fat; 0mg cholesterol; 1114mg sodium; 98g carbohydrates; 15g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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