Eggplant Pita Pocket

Reader's Digest CanadaReader's Digest Canada

Number of servings : 4 to 8 Prep time: Cooking time: Type of meal : | Sandwiches | Sandwiches Special

Number of servings : 4 to 8

Prep time:

Cooking time:

Type of meal : | Sandwiches | Sandwiches

Special diet : | Vegetarian

Ingredients

1 large eggplant, sliced into 5 mm (1/4 inch) wedges
30 mL (2 tbsp) Tre Stelle Olive Oil
10-15 cm (6 inch) pita breads, cut into halves
2 tomatoes, sliced into 5 mm (1/4 inch) slices
1 pkg/200g Tre Stelle Crumbled Feta
50 mL (1/4 cup) red onions, thinly sliced
15 mL (1 tbsp) dried oregano
Salt & pepper to taste

Directions

  1. Preheat oven to 220°C (425°F). Arrange eggplant slices in a single layer on a 22.5 x 30 cm (9 x 12 inch) baking sheet coated with Tre Stelle Olive Oil. Cover with aluminum foil and bake for 10 minutes. Turn eggplant over, cover and bake for an additional 10 minutes. Remove from pan and place on paper towels to drain and cool. (Alternatively, eggplant can be basted with olive oil and grilled on barbecue).
  2. Fill each pita half with 2 slices of eggplant, 1 tomato slice, onion, salt and pepper if desired. Add 30 mL (2 tbsp) of Tre Stelle Crumbled Feta and sprinkle with oregano.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:262