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Ingredients

• 1 tablespoon  extra-virgin olive oil
• 1   small eggplant, (about 12 ounces), cubed
• 2 cloves  garlic, minced
• 1/4 teaspoon  salt, divided
• 2 tablespoons  tahini (see Note)
• 3 tablespoons  lemon juice
• 1 tablespoon  water
• 1 15- or 19-ounce can  chickpeas or cannellini beans, rinsed (see Tip)
• 3 tablespoons  chopped fresh parsley, plus more for garnish
• 2   medium tomatoes, sliced
• 1/2   medium red onion, thinly sliced
• 1/4 cup  crumbled feta
• 1/4 cup  halved pitted briny black olives, such as Kalamata (optional)
• 4   whole-wheat pita breads, warmed and cut in half or into wedges

Description

This Recipe Combines The Flavors Of Two Middle Eastern Favorites--hummus And Baba Ganouj--in One Easy Dish. Serve It Family-style, Letting Diners Take Their Own Favorite Combination Of Ingredients. Serve With Tabbouleh Or A Green Salad Tossed With Lemon V

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