Baba Ghanouj on Pita
Need a vegan main course? Baba Ghanouj on Pita could be a super recipe to try. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 667 calories, 20g of protein, and 24g of fat. If you have salt, eggplants, pitas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
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.
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.
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.