Ingredients
* 2 ample eggplants (about 2 pounds each), bald and cut into 1-inch cubes
* 3 tablespoon(s) olive oil
* 3/4 teaspoon(s) salt
* 1/2 teaspoon(s) fresh-ground atramentous pepper
* 8 pitas
* 1/4 cup(s) auto abstract (from about 1 lemon)
* 1/3 cup(s) tahini
* 3/4 teaspoon(s) arena cumin
* 2 cloves garlic, peeled
* 1 baby arch romaine bill (about 3/4 pound), cut angular into 1-inch strips (about 5 cups)
* 1 asset tomato, bisected lengthwise and cut angular into attenuate strips
* 1 cucumber, peeled, bisected lengthwise, seeded, and broken thin
* 1/2 teaspoon(s) wine vinegar
Directions
1. Calefaction the oven to 450°F. Put the eggplant cubes on a ample baking area and bung with 2 tablespoons of the oil and 1/4 teaspoon anniversary of the alkali and pepper. Arrange the cubes in a distinct band and roast, active occasionally, until bendable and golden, about 15 minutes. Set abreast to cool.
2. Reduce the calefaction to 350°F. Wrap the pitas in aluminum foil, authoritative two packets of four, and balmy in the oven for 10 minutes.
3. Meanwhile, put the broiled eggplant, the auto juice, tahini, cumin, garlic, and 1/4 teaspoon of the alkali in a blender or aliment processor borsch until smooth.
4. In a average bottle or stainless-steel bowl, amalgamate the lettuce, tomato, and cucumber. Add the alkali and the actual tablespoon of oil and 1/4 teaspoon anniversary of alkali and pepper. Bung to combine. Spread some of the baba ghanouj on anniversary pita and again top with the salad.
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