It is commonly used as a hearty condiment or a savory filling, as in these wraps. SERVES 4 FOR THE BABA GHANOUSH: 1 large eggplant, stemmed 4 cloves garlic, peeled and coarsely chopped ½ tablespoon cumin seeds, toasted and finely ground ½ tablespoon roasted tahini, optional 2 tablespoons fresh lemon juice Zest of 1 lemon Salt to taste Cayenne pepper to taste, optional FOR THE MARINATED TOMATOES: 2 large tomatoes, diced 1 clove garlic, peeled and minced 2 tablespoons minced basil 2 to 3 tablespoons balsamic vinegar Salt and freshly ground black pepper to taste 8 romaine lettuce leaves TO MAKE THE BABA GHANOUSH: 1. Preheat the oven to 400°F. Prick the eggplant all over with a fork and place on a baking sheet. Bake for 1 hour, or until the eggplant is shriveled and tender. Let the eggplant cool, cut it in half, and scrape the flesh from the skin. Add the flesh to the bowl of a food processor with the garlic, cumin, tahini (if using), lemon juice, lemon zest, salt, and cayenne pepper (if using) and puree until smooth and creamy.
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