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Ingredients
  • 2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon fresh-ground black pepper
  • 8 pitas
  • ¼ cup lemon juice (from about 1 lemon)
  • ⅓ cup tahini
  • ¾ teaspoon ground cumin
  • 2 cloves garlic, peeled
  • 1 small head romaine lettuce (about ¾ pound), cut crosswise into 1-inch strips (about 5 cups)
  • 1 plum tomato, halved lengthwise and cut crosswise into thin strips
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
  • ½ teaspoon wine vinegar
Steps
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