Try this Eggplant-And-Feta Pitas recipe, or contribute your own. "Cheese" and "Sandwiches" are two of the tags cooks chose for Eggplant-And-Feta Pitas."I made this recipe with a few changes. First off I girlled the eggplant, basting it with a mixture of olive oil, balsamic, oregano and s and p. I also added some field greens to the bowl and tossed all the ingredients together before stuffing the pita halves. I also served it with a dill-cucumber dipping sauce" - dkempner
Yield: 4 Ready in 1 hours
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Eggplant-And-Feta Pitas Preparation
Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant over; cook, uncovered, 10 minutes. Let cool slightly. Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon of cheese, 1/2 tablespoon onion, and basil leaves. Yield: 4 servings. Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g Carbohydrate; 6mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, June 1995, page 74 Posted to MC-Recipe Digest V1 #411 by firstname.lastname@example.org on Jan 28, 1997.
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