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Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce

Letty Flatt | Letty's Kitchen
  • 40 minutes
  • Serves 6

INGREDIENTS

1

About 3 romaine lettuce, leaves

3

Eggplants, medium

1 clove

Garlic

1

Garlic clove

1 1/2 cups

Grape or cherry tomatoes

1

Green onion

1/4 cup

Parsley

2 tbsp

Lemon juice, freshly squeezed

1/2 cup

Sesame tahini

1/4 tsp

Black pepper, freshly ground

1 1/4 tsp

Sea salt

1/3 cup

Olive oil, extra virgin

1 tsp

Cumin, ground

3

Pita pocket bread, rounds

1/2 cup

Water, hot