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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

Eating Well