Mediterranean Baba Ganoush with Pita Bread

Ingredients

• 2 large eggplants, roasted
• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 2 tablespoons olive oil, extra virgin
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 tablespoons parsley, chopped

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 3 cup water, warm
• 1 teaspoon instant yeast

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes until tender and the skin is charred.
3. 03
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and scoop out the flesh into a bowl.
4. 04
   Add tahini, lemon juice, minced garlic, olive oil, salt, and cumin to the eggplant flesh. Mix well until smooth.
5. 05
   Stir in chopped parsley and adjust seasoning to taste. Set aside.
6. 06
   For the pita bread, combine flour, salt, sugar, and yeast in a bowl. Add olive oil and warm water. Mix until a dough forms.
7. 07
   Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
8. 08
   Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
9. 09
   Preheat a baking stone or tray in the oven at 475°F (245°C).
10. 10
    Divide the dough into 6 pieces, roll each into a ball, and then flatten into discs.
11. 11
    Bake the pitas on the hot stone or tray for 5-7 minutes until puffed and lightly browned.
12. 12
    Serve the baba ganoush with warm pita bread.