Serves 2
This yummy sandwich filling is inspired by baba ghanoush, a Middle Eastern eggplant spread made with sesame butter or tahini. If you prefer to use an eggplant spread instead of the sliced eggplant, cut the eggplant in half lengthwise and roast, cut side down, on a lightly oiled baking sheet until soft, then scoop out the middle and add it to the almond butter mixture. For soy-free, use coconut aminos instead of tamari. For gluten-free, use gluten-free pitas.
Gluten-Free Option
Soy-Free Option
1 medium-size eggplant, trimmed
1 tablespoon olive oil
Salt and ground black pepper
3 tablespoons almond butter
2 tablespoons fresh lemon juice
1 tablespoon wheat-free tamari
1 clove garlic, minced
1/4 teaspoon cayenne, or to taste
2 large pita loaves, halved
1 cup shredded romaine lettuce
Preheat the oven to 425°F. Quarter the eggplant lengthwise, then cut each quarter crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet and brush with the olive oil. Sprinkle with salt and pepper to taste and bake, turning once, until softened and browned on both sides, about 15 minutes.
In a bowl or food processor, combine the almond butter, lemon juice, tamari, garlic, and cayenne. Blend until smooth.
Allow the eggplant to cool, then mix into the sauce. Stuff the pitas with the lettuce and the eggplant mixture and serve at once.