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Baba Ghanouj on Pita

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 4
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.
RECIPE 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 Ghanouj:
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
Baba Ghanouj on Pita Recipe at Cooking.com
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 GHANOUJ: 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 ghanouj on each pita and then top with the salad.


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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 646
Sodium: 1114mg
Fiber: 15g
Carbohydrates, Total: 98g
Protein: 20g
% Cal. from Fat: 31%
Fat. Total: 22g
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