Baba ghanouj wraps with marinated tomatoes on Meatless Monday

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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 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.

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.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen