Instructions
Preheat the oven to 400. Pierce the skins of the eggplants several times and place them on a baking sheet. Bake for 40 minutes to 1 hour, or until
the outsides crinkle and the insides become very soft.
When the eggplants are cool enough to handle, scoop out the insides.
Using a food processor puree the pulp with the lemon juice,
tahini, garlic, parsley, and salt until smooth. Cool to room temperature.
Line a warmed pita pocket with leaf lettuce, spoon in the baba ganoush and serve as is, or, if desired, top with a
sprinkling of feta cheese.
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