Rating: 3.5 stars
47 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 6
Lindsay Hunt

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Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

568 calories; fat 23g; saturated fat 3g; sodium 855mg; protein 13g; carbohydrates 82g; sugars 8g; fiber 10g; iron 5mg; calcium 49mg.
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