| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Crowd, Kitpath, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 9 1/2 | lb | Eggplants |
| 2 | c | Fresh lemon juice |
| 2 | c | Tahini |
| 12 | md | Garlic cloves; minced, or more to taste |
| 1 | c | Fresh parsley; finely chopped |
| 1 | tb | Salt -to serve— |
| Leaf lettuce | ||
| 12 | Pita bread rounds; lightly toasted and halved | |
| 3 | lb | Feta cheese; crumbled (3 qts) |
INSTRUCTIONS
1. Pierce the skins of the eggplants several times and place them on a baking sheet. Bake at 400F for 40 minutes to 1 hour, or until the outsides crinkle and the insides become very soft. 2. When the eggplants are cool enough to handle, scoop out the insides. 3. Using a food processor puree the pulp with the lemon juice, tahini, garlic, parsley, and salt until smooth. Cool to room temperature. 4. Line a warmed pita pocket with leaf lettuce, spoon in the baby and serve as is, or, if desired, top with a sprinkling of feta cheese. Meal Planning: *preparation Time: 15 minutes; Baking Time: 40 minutes. Serve with soup or salad. *Smoky eggplant flavor and creamy texture of tahini with lemon also makes a good dip with crudites. Prepare as a side dish for a Middle Eastern Combo Plate with Hummus (79) or White Bean Dip (87) and Carrot Salad (p321) *For a nondairy alternative, top with chopped fresh tomatoes, chopped black olives, and alfalfa sprouts. Per 6-oz serving with pita: 247 cals, 11.3 g fat, 496 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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