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Baba ghanouj wraps with marinated tomatoes on Meatless Monday

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. See also: - Mediterranean pasta salad for a lighter meal on Meatless Monday - Falafel with tahini sauce for a Mid-East treat on Meatless Monday - Artichoke and green-olive tapenade for a snack on Meatless Monday

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

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 1 lemon 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.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

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.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

2. Rinse the tomatoes and chop them up; place in a bowl.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Peel two cloves of the garlic and press them into the bowl with the tomatoes.

 

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Chop the basil.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Add the basil, balsamic vinegar, freshly ground black pepper to the tomatoes; salt to taste.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Toss to combine, then cover and refrigerate until ready to eat.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

3. Heat a small skillet over high heat and add the cumin seeds. Toast until fragrant and golden-brown.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Put the toasted cumin seeds in a mortar and use a pestle to grind until they're fine powder.

 

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Good enough!

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

4. Zest the lemon.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Squeeze the juice from the lemon.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

5. Peel the rest of the garlic and chop it coarsely.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

By now, the eggplant should be baked. Take it out of the oven and let it cool.

 

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

6. When the eggplant is cool, scrape the flesh out of the skin and put it in a food processor.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Add the cumin seeds, tahini, lemon juice, lemon zest, salt and cayenne pepper to taste.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Puree until smooth.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

To serve, spread baba ghanouj on the lettuce leaves.

Baba ghanouj wraps with marinated tomatoes on Meatless Monday

Top with tomatoes and enjoy!



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