Baba Ghanoush (version XIX)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
For 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 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
FOR 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 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 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.
Serves 4
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