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
Directions
- 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.
- 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.
