Recipe: Garlicky Eggplant Salad [edit]

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Tags: Salad

Yield: 1 servings

[edit] Ingredients

2	lrg eggplants (about 2 1/2 pounds)
2	lrg garlic cloves slivered
¼	cup olive oil
2	tablespoons fresh lemon juice
2	tablespoons chopped fresh oregano or 2 teaspoons crumbled dried
1	teaspoon ground cumin
	Red leaf lettuce
4	tomatoes sliced
	Pita bread
	Chopped fresh oregano

[edit] Preparation

Step 1	Preheat oven to 450F. Cut slits in eggplants with tip of knife and insert
Step 2	Garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly.
Step 3	Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 4	Line platter with lettuce. Halve tomato slices and arrange around edge of
Step 5	Platter. Cut pita into wedges and arrange around platter. Mound eggplant
Step 6	Mixture in center. Sprinkle with oregano.
Step 7	Serves 8.

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