Directions:
- Preheat oven to 450°F. Cut slits in eggplants with tip of knife and insert 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.
- 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.)
- Line platter with lettuce. Halve tomato slices and arrange around edge of platter. Cut pita into wedges and arrange around platter. Mound eggplant mixture in center. Sprinkle with oregano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.44 Kcal (446 kJ) | ||
| Calories from fat | 63.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Sodium | 5.05mg | 0% | |
| Potassium | 412.78mg | 9% | |
| Total Carbs | 10.55g | 4% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.6 Kcal (241 kJ) | ||
| Calories from fat | 34.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 11% | |
|---|---|---|---|
| Sodium | 2.73mg | 0% | |
| Potassium | 223.38mg | 9% | |
| Total Carbs | 5.71g | 4% | |
| Sugars | 3.65g | 27% | |
| Dietary Fiber | 2.55g | 19% | |
| Protein | 1g | 4% | |
| Vitamin C | 4.8mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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