Eggplant and Feta Pitas
From mrsc543 15 years ago
- 20 minutes to make
- Serves 4
Since I love roasted eggplant, this recipe caught my eye. This makes a great light lunch. It comes from Cooking Light, June 1995.
Ingredients
- 16 eggplant slices (1/2-inch thick) shopping list
- cooking spray shopping list
- 4 pita bread rounds; (6-inch) cut in half shopping list
- 8 tomato slices, 1/2-inch thick shopping list
- 1/4 cup crumbled feta cheese with peppercorn shopping list
- 1/4 cup chopped red onion shopping list
- 12 large fresh basil leaves, thinly sliced shopping list
How to make it
- Arrange eggplant in a single layer in a 13x9-inch baking dish coated wtih cooking spray.
- Cover and bake for 10 minutes in a 425 degree oven.
- Turn eggplant over; cook, uncovered for 10 minutes.
- Let cool slightly.
- Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 Tbsp cheese, 1/2 Tbsp onion and basil leaves.
The Rating
Reviewed by 7 people-
Sound fine!!
cuzpat
in Sikeston loved it
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like roasted eggplant also... five forks
peetabear
in mid-hudson valley loved it
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mY FAMILY LOVES fETA AND EGGPLANT,tHANKS!
lanabade
in Goshen loved it
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