Recipe information
Yield
Serves 8
Ingredients
2 large eggplants (about 2 1/2 pounds)
2 large garlic cloves, slivered
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled
1 teaspoon ground cumin
Red leaf lettuce
4 tomatoes, sliced
Pita bread
Chopped fresh oregano
Preparation
Step 1
Preheat oven to 450°F. Cut slits in eggplants with tip of knife and insert garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly.
Step 2
Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 3
Line platter with lettuce. Halve tomato slices and arrange around edge of platter. Cut pita into wedges and arrange around platter. Mound eggplant mixture in center. Sprinkle with oregano.
