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Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce
LETTY'S KITCHEN17Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplants (medium)
- 1/4 cup extra virgin olive oil
- 1 garlic clove (minced)
- 3/4 tsp. ground cumin
- 3/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 2 cups grape tomatoes (cut in half)
- 1/4 cup chopped parsley
- 1 green onion (chopped)
- 3 romaine lettuce leaves (cut in ¼-inch ribbons)
- 3 pocket bread (pita, rounds, cut in half, gently pulled apart to make the pockets)
- 1/2 cup sesame tahini
- 1/2 cup hot water
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1/4 tsp. ground cumin
- 1/2 tsp. fine sea salt
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