Danny Kim
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with ¼ cup of the oil. Season with the cayenne and ¼ teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.

Step 2

Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.

Step 3

Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.

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