| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Eggplants; (about 2 1/2 pounds) |
| 2 |
lg |
Garlic cloves; slivered |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Chopped fresh oregano or 2 teaspoons; crumbled |
|
|
; dried |
| 1 |
ts |
Ground cumin |
|
|
Red leaf lettuce |
| 4 |
|
Tomatoes; sliced |
|
|
Pita bread |
|
|
Chopped fresh oregano |
INSTRUCTIONS
Preheat oven to 450F. 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.
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.)
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.
Serves 8.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God owns you, and every molecule you have ever touched”