Baba ghanouj wraps with marinated tomatoes on Meatless Monday
This traditional eggplant spread is a savory filling for romaine lettuce leaves; paired with fresh, marinated tomatoes, it's a delicious light lunch with plenty of flavor. You can use ground cumin instead of toasting and grinding your own, but it's well worth the tradeoff in time if you want to take that step. This recipe was adapted from Forks Over Knives: The Cookbook.
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You will need:
1 head romaine lettuce
2 small eggpants
6-7 cloves garlic
1/2 tablespoon cumin seeds, toasted and finely ground (or 1/2 tablespoon ground cumin)
1/2 tablespoon tahini
10-12 cherry tomatoes
2 tablespoons minced basil
2-3 tablespoons balsamic vinegar
Salt to taste
Freshly ground black pepper
Cayenne pepper to taste
Preheat your oven to 400 degrees F.
1. Rinse the eggplants, cut off the tops and prick them all over with a fork. Place on a baking sheet and bake for 40-45 minutes, until eggplants are shriveled and tender.
While the eggplants are baking, prepare the marinated tomatoes.
2. Rinse the tomatoes and chop them up; place in a bowl.
Peel two cloves of the garlic and press them into the bowl with the tomatoes.